Fougasse (bread) in Brazil. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded. Fougasse is also a type of pastry from Monaco that is topped with almonds and nuts. It is used to make the French version of calzone, which can have cheese and small squarish strips of bacon inside the pocket made by folding over the bread. Other variations include dried fruit, Roquefort and nuts or olives and goat cheese. It is known
Bread sauce or chicken. The use of slightly stale bread is optimal, making it an economical way of using up leftover bread. The sauce is easy to make and uses readily available ingredients. Bread sauce can be traced back to at least as early as medieval times, when cooks used bread as a thickening agent for sauces. The utilisation of bread in this way probably comes from cooks wanting to use up their stale bread who discovered that it could be incorporated within sauces to make them thicker. Turkish cuisine also features a cold sauce made from breadcrumbs mixed with pounded walnuts