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 the recipe registered by the Accademia Italiana della Cucina in 1982 as the "most authentic". However, this would be inconsistent with the academy's own beliefs and statements about remaining faithful to tradition in documenting and preserving Italy's culinary heritage. Prominent Italian chef Mario Caramella stated, "In Italy, there are several traditional recipes of "tagliatelle al ragù alla bolognese" with more or less slight variations". According to UK cookbook author and food writer Felicity Cloake, "The fact is that there is no definitive recipe for a bolognese meat sauce, but to be worthy of the name, it should respect the traditions