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Bread sauce

Suitable for 4-6 people.


  • 1/2 pint full fat milk - prepare as overleaf if time allows (there is only 4g fat per 100ml)
  • 2 oz breadcrumbs - freshly prepared in food processor
  • 1/2 small onoin peeled
  • 2 or 3 cloves
  • 1 oz butter or 1 or 2 tablespoons fresh double cream
  • White pepper
  • Salt
  • A pinch of cayenne


Stick the cloves into the onion. Rinse out a small lined saucepan with cold water. Put the milk and the onion with cloves into the pan. Simmer on a low heat very gently until milk is well flavoured for approximately 20 minutes. Remove the onion with cloves and slowly stir in the breadcrumbs. Continue to cook on a low heat and stir slowly until the breadcrumbs swell and thicken the sauce. Add the butter or double cream. Season to taste with the white pepper, salt and cayenne. Serve in a warmed sauce boat.

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Bread sauce