[Sca-cooks] sauce question

[Sue Clemenger]

Some recipes will specify.  Heck, some even have you toast the bread.
If I were trying a recipe that _didn't_ say, I'd probably do it both
ways, and see which had the best effect for what I was doing.
--maire, remembering the time she made pepper sauce that had too much
bread in it--too thick to use as a sauce, but golly! was it ever good as
a spread on roast beef sandwiches <g>

Sayyida Halima al-Shafi'i of Raven's Cove wrote:
> 
> When making a sauce that calls for bread crumbs as the thickening agent,
> do you use fresh or dried crumbs?  Thanks...
> 
> Halima al-Shafi'i
> Stronghold of Raven's Cove
>