This past weekend was an absolute whirlwind for me. After an unforgettable experience at ATP's Nightmare Before Xmas at Butlins, I ended it with a rather amazing and cozy Sunday in Londontown. What can be better than an intimate acoustic performance by the exquisite The Clientele, followed by a delicious traditional Sunday roast (both at The Lexington) and crowned by a proper English bath?
They were out of the roast beef but I settled in nicely with the roast chicken. The bread sauce with its velvety, creamy concoction of milk and breadcrumbs delicately flavored with bay leaf, nutmeg and cloves was the highlight here... Bread sauce is one of the oldest British sauces, dating back to medieval times. A foundation of nearly all other sauces, this is considered one of the "mother sauces," as the French say... Apparently, the use of slightly stale bread is optimal, making it an economical way of using up leftover bread. Indeed! It was the perfect accompaniment to my roast poultry dish..
“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
Robert Browning (1812-1889)
