Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups milk.
  • ½ cup fine stale bread crumbs.
  • 1 onion.
  • 6 cloves.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • 3 tablespoons butter.
  • ½ cup coarse stale bread crumbs.


    Cook milk thirty minutes in double boiler, with fine bread crumbs and onion stuck with cloves. Remove onion, add salt, cayenne, and two tablespoons butter. Usually served poured around roast partridge or grouse, and sprinkled with coarse crumbs browned in remaining butter.