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>> anthony: and this bread sauce thing, what, what is that? >> a.a.: bread sauce, which is, so, you really have to grow up here to love this. it's like pottage, it's a -- sauce. >> anthony: mhm. >> a.a.: it's a very -- it's a very old dish. and it, but it goes very well with the grouse, they're a very gamey meat. it's a very grownup taste that is, that is slightly, slightly repellent. but it is, within that, it is particularly alluring. >> anthony: right. >> a.a.: it's, and there is something also sexual about it, that people don't often talk about. >> anthony: right. so good. >> a.a.: i went ...

Cavity. browned in the pan, plenty of butter to baste with. in traditional game bird cookery of the british isles, bread sauce is a must. we don't do this in america, but here? it's essential. basically, it's milk, simmered with flavoring agent, like an onion piquet, nutmeg, and bay leaf, then thickened with rasping of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare, then removed to rest, and the pan deglazed with red wine, game stock is added, and the sauce reduced. topped with watercress, alongside some parsnips and beetroot. >> anthony: so explain what ...

Uh, but more importantly, they are the most prized to eat. >> anthony: and this bread sauce thing, what, what is that? >> a.a.: bread sauce, which is, so, you really have to grow up here to love this. it's like pottage, it's a --sauce. >> anthony: mhm. >> a.a.: it's a very --it's a very old dish. and it, but it goes very well with the grouse, they're a very gamey meat. it's a very grownup taste that is, that is slightly, slightly repellent. but it is, within that, it is particularly alluring. >> anthony: right. >> a.a.: it's, and there is something also sexual about it, that people don't often...

In traditional game bird cookery of the british isles, bread sauce is a must. we don't do this in america, but here? it's essential. basically, it's milk, simmered with flavoring agent, like an onion piquet, nutmeg, and bay leaf, then thickened with rasping of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare, then removed to rest, and the pan deglazed with red wine, game stock is added, and the sauce reduced. topped with watercress, alongside some parsnips and beetroot. >> anthony: so explain what we're eating because this is --. >> a.a: this is --. >> anth...

Together a perfect menu for easter and hopefully i will learn a little bit more about that it's a good cuisine today. that. for starter is often bread sauce each of them for easter it should be something special i selected the king of found a cool latte it's dry for up to two years until it's perfect. for easter and christmas week slices of ham for starters. and they're going to tell all is best in thin slices so it goes best with a glass of champagne. in many countries noodles are a make homes easily they're just a first course i personally love. which means fresh notice but i've never made t...