Bread sauce

Preparation info

  • Difficulty


  • Makes

    350 ml

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

An old English favourite with roasted game. At its simplest it can be used to nap a couple of roasted quail or small spatchcock. It is also quite divine with a simple roast chicken.


  • 2 cloves
  • 1 onion
  • 400 ml (14 fl oz) milk
  • 1 bay leaf
  • sea salt and freshly ground black pepper
  • 4 thick slices of white bread
  • 2 tbsp butter
  • 1 tbsp cream


Stick cloves into the onion and place in a saucepan with milk, bay leaf, sea salt and pepper. Bring milk to just below boiling point, then reduce heat and simmer gently for 5 minutes. Cover, and remove from heat. Leave for an hour to infuse. Cut off crusts and whizz bread to soft white crumbs in a blender. Measure out 1 cup of crumbs and set aside. Remove onion, cloves and bay leaf from milk and discard. Heat milk gently, gradually stirring in the crumbs, the butter and the cream. Cook for about 15 minutes, stirring occasionally, until sauce is smooth and thick.