ReceptnaptárBread Sauce
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Soak the bread rolls in water until soft, then squeeze out the water thoroughly.
- Chop the squeezed-out bread finely, or mash it with a fork.
- Melt the lard in a saucepan, add the chopped bread, and sauté for a few minutes, until nicely golden.
- Dust with the flour, stir briefly, then pour in the broth.
- Season with salt, and cook, stirring constantly, for about 5-8 minutes, until you get a thick, creamy sauce.
- For a smoother texture, purée with a hand blender if you like.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Fish cutlets (rybnye kotlety) · Russian
- Eggy bread (bundáskenyér) · Hungarian
- Pan con tomate (Catalan tomato bread) · Spanish & Portuguese
- Puréed potato soup · Hungarian
- Cream of green pea soup · Hungarian
- Eggy bread with cinnamon sugar (bundáskenyér) · Hungarian
More hungarian ideas
- Goulash soup (gulyásleves)
- Chicken paprikash with nokedli dumplings
- Hungarian stuffed cabbage (töltött káposzta)
- Szeged-style fisherman's soup (halászlé)
- Bean soup with smoked ham hock
- Beef in creamy vadas sauce with tarhonya
- Breaded pork cutlet with mashed potatoes and cucumber salad
- Székely goulash (székelykáposzta)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings