Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Bread Sauce


1 cup Milk; Hot
2 tablespoons Butter Or Margarine
1/4 teaspoon Salt
White Bread; Crust Removed *

* 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

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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.