Bread Sauce.

A dish that starts with milk and finishes with dried bread.

Sauces For Meat And Fish.

contains glutencontains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

1/2 pint of milk → lactose-free milk, oat milk, or almond milk
1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

The bread used should be stale, and it should be dried in a warm—not hot—oven. When it is so dry that it will readily crumble, place it on a bread board, and with a rolling-pin crush it lightly; for about two thirds of the bread, when done, should be in the form of coarse crumbs. Measure out half a cupful of these crumbs, and, putting them in the flour sieve, rub all the fine crumbs through. Put these fine crumbs in the double-boiler with the milk and onion. Place on the fire and cook for half an hour. At the end of that time take out the onion, and add the salt, white pepper, and half a tablespoonful of butter. Put the remaining butter in a frying-pan, and set the pan on the stove. When the butter becomes hot, add the coarse crumbs, and stir them until they are brown and crisp. Now spread the sauce on a warm dish, and place the bird or fowl on the same dish. Sprinkle the crumbs over all, and garnish with a few sprigs of parsley. Serve very hot.
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Nutrition (estimated, per serving)