167 Bread Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


To 5 dl (18 fl oz or U.S. cups) boiling milk add 80 g (3 oz) fresh white breadcrumbs, a good pinch of salt, a small onion stuck with a clove and 30 g (1 oz) butter.

Allow to cook very gently for 15 minutes then remove the onion. Make the sauce smooth by beating it with a whisk and finish by adding 1 dl ( fl oz or ½ U.S. cup) cream. This sauce is served with roast poultry and roast game birds.