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Bread sauce has nearly the same ingredients as béchamel sauce, but with breadcrumbs instead of flour so it has a coarser texture. Otherwise — onion, milk, nutmeg, cloves, bay leaves, salt, pepper.
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Hmmm.. i don’t disagree but making the roux generates significantly more flavor due to maillard reaction, and you’re integrating/layering flavor on the way up.. That said, tropes on english food are as true as those on english teeth - true 60 years ago but no longer the case.
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Agree that béchamel is more flavoursome. But “bread sauce has no taste” is flat wrong. Damn, now I need to go make roast chicken and bread sauce…
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Looks perfectly tender to me!
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