Recipe: Bread sauce 2

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    • To make enough for eight people, halve a large onion and stick cloves into each half (how many you use is a matter of personal taste – I suggest 15-18.
    • If you don't like them at all, use some freshly grated nutmeg instead). Place the onion halves in a saucepan with a bay leaf, 8 black peppercorns, 1 pint (570 ml) of creamy milk and some salt.
    • Bring everything up to simmering point, remove from the heat, put the lid on and leave everything to infuse for at least 2 hours.
    • When you are ready to make the bread sauce, remove the onion, bay leaf and, if you can, the peppercorns, with a draining spoon.
    • Keep the onion to one side, as you may want to put it back into the finished sauce for extra flavour.
    • Stir 4 oz (110 g) freshly made white breadcrumbs into the milk and add 1 oz (25 g) butter.
    • Stir over a low heat to melt the butter and thicken the sauce slightly – this will take about 15 minutes.
    • After that, you can add the onion back in, to give the sauce extra flavour.
    • Leave the sauce in the pan in a warm place until you are ready to serve it.
    • Just before serving, remove the onion and spices.
    • Re-heat the sauce gently then beat in another 1 oz (25 g) of butter and 2 tablespoons of double cream. Taste to check the seasoning.
    • Pour into a warmed serving jug.


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