Bread sauce, the great British sauce!
There is always the quick way... bread sauce in a packet (give it up!)
And then there is the old-fashioned way which makes a sauce that Albert Roux once told me was “England’s finest sauce”
And its SO SIMPLE to make! Here’s how;
Buy a white sandwich loaf and let it go stale (not mouldy) by taking it out of its packet, turning daily for up to a week. Then cut off the crust on all sides; make breadcrumbs from these for fishcakes etc. Cut up all the white into cubes and make breadcrumbs (in a machine or put in a bag and bash with a rolling pin if very dry) or use immediately. Good bread sauce must be made with stale bread, or it goes gluey.
First step is to infuse your milk, 0.75 litres is sufficient for 4. Cut a medium sized onion in half and insert 5/6 cloves into each half, put into a small casserole pot, along with a bay leaf or two. Pour over the milk and place in a low oven set at 110 degrees C.
When the onions are fully soft (1.5 hours approx.), remove the onion and bay leaves. Remove the outer skin and cloves from the onion, finely chop the remaining onion and add back to the milk. Add sufficient white breadcrumbs to make a thick sauce, add cream or butter, grate some nutmeg and ground white pepper. Stir and place back in oven at 90 degrees C.
When your bird is rested sufficiently, take out your casserole pot and stir the sauce, adding sufficient cream or milk to get a nice consistency to the sauce.
Voila! So easy, so good... Albert was right!