Bread sauce

From Modern culinary art (1937).

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A historical recipe

Modern culinary art, by Henri-Paul Pellaprat (1937).

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Cook 20 minutes 2 ozs bread crumbs with about 1/2 pt.
milk and a small onion, garnished with clove.
Strongly salt and pepper.
Remove the onion and give a good stirring with the whisk in order to obtain apap.
Putacupful cream and serve with roasted game.
Russian sauce “ a la Smitane.’?
— Cut some onion and toss in golden butter.
Water with a glass white wine and reduce to 3/4 th.
Add also three coffee-cupful of eager cream (smitane), cook again 5 minutes and season with ground pepper and lemon juice.
Savoury butters Butter for the Snails.
— 1/2 Ib.
butter, 2 crushed garlics, chopped parsley, 2 ozs bread crumbs, salt, pepper.
Mix all.
Bread can be omitted, it has only role of economy.