|Ingredients for bread sauce|
To make enough for 8, you need:
4 bay leaves
600ml (1 pint) milk
175g (6oz) fresh white breadcrumbs
300ml (half a pint) single cream
125g (4oz) butter
2 teaspoons freshly grated nutmeg
4 tablespoons creme fraiche
Cut the onions in half, peel them and put them in a pan with the peppercorns, cloves, bay leaves and milk. Bring it gently to the boil and set aside for about 3 hours. Strain the milk back into the pan over a low heat and add the breadcrumbs gradually, stirring well, until boiling. Simmer for a few minutes or until the sauce thickens. Cool and freeze.
Remember to defrost the sauce in plenty of time, then re-heat it gently in a pan, adding the cream, butter, nutmeg and plenty of seasoning. Stir in the creme fraiche just before serving. I usually miss out the butter, or put half the amount in - you decide.