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 kitchens was also published. The academy's recipe confines the ingredients to beef cut from the plate section ("cartella di manzo"), fresh unsmoked pancetta ("pancetta di maiale distesa"), onions, carrot, celery, passata (or tomato purée), meat broth, dry white wine, milk, salt and pepper. Nowadays, there are many variations of the recipe even among native Italian chefs, and the repertoire has been further broadened by some American chefs known for their expertise in Italian cuisine. "Ragù alla bolognese" is a complex sauce which involves various cooking techniques, including sweating, sautéing and braising. As such, it lends itself well to interpretation and