Bread Sauce 2 cups milk
1/2 teaspoon salt 1/2 cup fine stale bread crumbs
Few grains cayenne
3 tablespoons butter
1/2 cup coarse stale bread crumbs
Cook milk thirty minutes in double boiler, with fine bread crumbs and onion stuck with cloves.
Remove onion, add salt, cayenne, and two tablespoons butter. Usually served poured around roast partridge or grouse, and sprinkled with coarse crumbs browned in remaining butter.
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