Bread sauce Bread sauce A bread sauce is a warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey. The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, pepper, and salt. A survivor of the medieval bread-thickened sauces, the traditional British bread sauce is made with milk, butter or cream, and bread crumbs, flavoured with onion, salt, cloves, mace, pepper, and bay leaf, with the fat from roasting often added as well. It typically accompanies domestic fowl such as turkey
Bolognese sauce different from Artusi's recipe. Many traditional variations currently exist. In 1982 the Italian Academy of Cuisine registered a recipe for authentic "ragù alla bolognese" with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, "ragù alla bolognese" is often referred to simply as "ragù". Outside Italy, the phrase "Bolognese sauce" often refers to a tomato-based sauce to which minced beef (or pork) has been added; such sauces typically bear less resemblance to "ragù alla bolognese" being more similar in fact to the "ragù alla napoletana" from the tomato-rich south of the country. Whereas in