Bread sauce or hazelnuts and served with chick pea salads and, most famously, with chicken or duck as Circassian chicken. 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
Bolognese sauce Italy "ragù" is not used with spaghetti, so-called "spaghetti bolognese" has become a popular dish in many other parts of the world. The earliest documented recipe for a meat-based sauce ("ragù") served with pasta comes from late 18th century Imola, near Bologna. Pellegrino Artusi published a recipe for a meat sauce characterized as being "bolognese" in his cookbook published in 1891. Artusi's recipe, which he called "Maccheroni alla bolognese", is thought to derive from the mid 19th century when he spent considerable time in Bologna ("maccheroni" being a generic term for pasta, both dried and fresh). The recipe only partially