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 done to make it taste even smoother. Artusi recommended serving this sauce with a medium size pasta ("horse teeth") made from durum wheat. The pasta was to be made fresh, cooked until it was firm, and then flavored with the sauce and Parmigiano cheese. In the century-plus since Artusi recorded and subsequently published his recipe for "Maccheroni alla bolognese", what is now "ragù alla bolognese" has evolved with the cuisine of the region. Most notable is the preferred choice of pasta, which today is widely recognized as fresh tagliatelle. Another reflection of the evolution of the cuisine over the past