1 cup milk, hot
2 tbsp butter or margarine
1/4 tsp salt
1 white bread, crust removed *
A Recipe for
Bread Sauce
Cooking Rule... If at first you don't succeed, order pizza. |
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Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
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This Recipe for Bread Sauce is one of thousands in the Recipes-to-go Bread Cookbook.
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
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| Madeleine L'Engle (1918--) American author. |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
This is a recipe for Bread Sauce from the recipe cookbook of Recipes-to-go (Bread)
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As a child my family's menu consisted of two choices: take it or leave it. |
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The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
Anyhow, the hole in the doughnut is at least digestible. |
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I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
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* Use 3 to 4 slices of bread for a thin sauce, 6 to 7 slices for
medium sauce and 9 to 10 slices of bread for a thick sauce. Unless a
white-colored sauce is desired, leave the bread crusts on and use
less bread.
Warm the blender container by filling it with hot water and letting it
stand a minute or two then empty the water out. Put the hot milk,
butter or margarine and salt in the blender container and blend until
well mixed.
With the blender running, break the bread into pieces and add to the
blender container. Stop the blender occasionally to check the
consistency. Serve at once or keep hot in a sauce warmer.
Makes 1 1/4 cups.
Serves: 4
Bread Sauce Recipe brought to you by Recipes To-Go