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
Amatriciana sauce The invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating the Amatriciana) dates back to the late 18th century. The first written record of pasta with tomato sauce can be found in the 1790 cookbook "L'Apicio Moderno" by Roman chef Francesco Leonardi. The Amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries due to the pluricentennial connection between Rome and Amatrice. The recipe was extremely well received and rapidly went on to be considered a "classic" of the Roman Cuisine, even though it originated