178 Fried Bread Sauce

Method

Place 2 dl (7 fl oz or ⅞ U.S. cup) ordinary White Bouillon in a pan with 2 tbs lean ham cut into small dice and 30 g (1 oz) chopped shallot and bring to the boil; allow to simmer gently for 10 minutes. Meanwhile, fry 50 g (2 oz) white breadcrumbs in butter and add at the last moment; finish the sauce with a pinch of chopped parsley and a few drops of lemon juice.

This sauce is particularly suitable for serving with small roast birds.

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