I have always been fascinated by the sound of this recipe, having never before eaten a sauce containing bread. I was not alone it seems; a couple of days after I made this I heard two radio presenters discussing the fact that they had not heard of it before and wondering how it was made.
We had another Yapunyah chicken to roast and so I made this beautiful sauce to serve with it (as per the recipe title!) It was very easy to make, simmering milk with a load of beautiful spices (including mace which I had not used before), a bay leaf and a shallot and then adding freshly made bread crumbs to soak up the liquid. The cream added at the end of course made this even more delicious!
We had some left over sauce (it makes quite a lot!) and so the next night I fried up onion and garlic and then added leftover chicken, broccoli and capsicum. In went the rest of the bread sauce and a dash of extra cream to make a lovely pasta sauce for an easy dinner.