Bread Sauce

Although called a sauce, it is very thick and quite delicious. It is traditionally served with roasted game birds and turkey. It also goes very well with duck.

INGREDIENTS

1 onion
2 cloves
1 bay leaf
50g white breadcrumbs (use day old bread)
1 tsp butter
500ml milk
Freshly grated nutmeg
Salt and freshly ground black pepper

METHOD

Peel the onion, stud with the cloves and place into a suitable saucepan with the milk and bay leaf.
Bring to the boil, turn off and let the onion infuse the milk for at least hour.
Remove the onion and bay leaf and discard. Add the crumbs and bring back to the boil. Season with salt and pepper and a little nutmeg.
Remove from heat and dot with butter and leave to stand for at least another hour.
When ready to serve, warm the sauce and serve in a sauceboat.
If you want to make it a little richer you can stir in a spoonful of thick cream.