English Bread Sauce

Preparation info

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • ½ pint milk
  • ½ onion stuck with 1-2 cloves
  • 2 ounces freshly grated breadcrumbs
  • 2-3 tablespoons butter or double cream
  • salt and white pepper
  • pinch of cayenne pepper


    Simmer milk and onion stuck with cloves until the milk is well flavoured. Remove onion and cloves, and add the breadcrumbs, which you have made fine by rubbing them through a wire sieve. Simmer sauce gently, stirring continuously, until the breadcrumbs swell and thicken the sauce. Add the butter or cream, and season to taste with salt, white pepper and a pinch of cayenne. Excellent with roast poultry and game.