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Sauce au Pain (Bread Sauce)
From The new century cookery book, 1901
Serves 4
This sauce is typically served with poultry.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 145. The excerpt below is the record exactly as published.
Sauce au Pain (Bread Sauce). — Consists of milk in which an onion with clove has been boiled, stale white bread-crumbs, and butter ; seasoned with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.