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Bread Sauce

1½ cup fine stale bread crumbs 1 onion 6 cloves 1/2 teaspoon salt Few grains cayenne 3 tablespoons butter 1½ 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.