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| In
England you hardly ever get roast chicken or turkey without
bread sauce. It's surprisingly flavorful (be sure to use plenty
of cloves) and a wonderful complement to the meat. This kind
of dish used to be common all over Europe. In the Middle Ages
it was called a pottage, and they used to make them out of all
kinds of different things. These days, bread sauce is one of
the few pottages left. Use it as a side (like cranberry sauce).
It reheats well. |
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| 1/2
pt (1 cup) milk |
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2
- 3 oz breadcrumbs |
| 1
tbl butter |
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1
onion |
| Cloves |
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Pinch
cayenne pepper |
| Salt
& white pepper to taste |
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Put
the milk and the whole, peeled onion into a small pan. Throw
in about a tsp of cloves and bring to the boil. When it is just
about to boil, add the breadcrumbs, reduce heat and simmer for
5 minutes. Remove the onion and simmer for 10 minutes more,
remembering to stir frequently so that the bread doesn't burn.
Add a tablespoon of butter and stir. Season to taste.
Serve with chicken and turkey. |
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