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Bread Sauce go with Roast Pheasant Recipe

Ingredients

How to make it

  • How To Cook:
  • 1. In a heavy 2- to 3-quart saucepan, bring the milk, 4 tablespoons of the butter, onion, bay leaf, salt and pepper to a boil over moderate heat, stirring until the butter is completely melted.
  • 2. Set the pan aside off the heat and let the onion steep for 20 minutes, then discard it. Return the pan to moderate heat and bring the sauce to a boil.
  • 3. Gradually stir in the crumbs and cook, mashing them against the sides of the pan, until the sauce thickens and is somewhat smooth.
  • 4. Stir in the remaining 1 tablespoon of butter and the cream, and taste for seasoning. Serve at once.
  • 5. Bread sauce is traditionally served as an accompaniment to roast game birds such as pheasant and hot or cold roast chicken or turkey.
  • To Make: about 2 cups
  • (Did I ask this to my collection of recipes - hell no! - not my cup of java)

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  • splat04848 11 years ago
    I make this with a trimmed loaf of white bread, cubed, put in pot, with chopped onion, salt, pepper. Throw in the bay leaf and cloves or put them in a cheesecloth bag for easy removal. Cover it all with the milk and slow cook to a chewy homogenized consistency. It's more of a stuffing than a sauce, I suppose, but I call it bread sauce anyway.
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