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Bread Sauce

Bread Sauce

Yields 1 Servings
dairy ingredients
Butter, Milk, Cream
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Bread Sauce

INGREDIENTS

DIRECTIONS

1
Pierce the peeled onion with the four cloves and place in a saucepan with the bay leaves and peppercorns, and pour over the milk.
2
Set on a low heat, and slowly bring the milk almost up to the boil, but don’t boil it.
3
Let it simmer for several minutes, then take off the heat and, if you have time, leave it to settle.
4
Strain the milk, pressing down on the aromatics to get the maximum flavour.
5
Reheat the milk, scattering on the breadcrumbs and stirring them in until you have the consistency you like best, letting the breadcrumbs swell.
6
Stir in the cream, grate the nutmeg and stir through, then stir in the chopped parsley.
7
Season with sea salt and pepper, pour into your serving dish, and top with the butter.

Bread sauce takes us right back, to the origin of food writing and the Latin recipe book attributed to Apicius. When Apicius fashioned a white sauce to be served with boiled foods, he added to his ingredients ‘a few pieces of bread cut up to thicken’. Bread sauce has been on the menu ever since, and it is one of the greatest sauces of them all, and the one most beloved of children.

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Ingredients Checklist

Instructions

1
Pierce the peeled onion with the four cloves and place in a saucepan with the bay leaves and peppercorns, and pour over the milk.
2
Set on a low heat, and slowly bring the milk almost up to the boil, but don’t boil it.
3
Let it simmer for several minutes, then take off the heat and, if you have time, leave it to settle.
4
Strain the milk, pressing down on the aromatics to get the maximum flavour.
5
Reheat the milk, scattering on the breadcrumbs and stirring them in until you have the consistency you like best, letting the breadcrumbs swell.
6
Stir in the cream, grate the nutmeg and stir through, then stir in the chopped parsley.
7
Season with sea salt and pepper, pour into your serving dish, and top with the butter.
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