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Recipes for bread sauce and bread stuffing


margie
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I successfully use french bread for crumbs for quite a few things; coating camembert for deep frying and in a pork ball and peanut sauce recipe, to name but two.  Must confess haven't tried it for bread sauce yet though.  It does need to be at least a day old, preferably two, and I just whizz it up, crusts and all, in the food processor till I get the required crumb consistency.  Perhaps you need to use more bread if the sauce is too sloppy?  Or maybe try the stale sliced Pain de Mie instead?  Hope this helps.

Lynda M

 

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