Friday, September 26, 2008

Bread Sauce

A traditional sauce to serve with roast chicken or game birds.


1 onion, finely chopped
6 cloves
1 bay leaf
1 sprig thyme
6 black peppercorns
Pinch grated nutmeg
2 cups milk
1 3/4 cups fresh breadcrumbs, made from day-old white bread
2 ounces (60 g) butter, chopped
1/4 cup pouring cream, optional


1. Combine onion, cloves, bay leaf, thyme, peppercorns, nutmeg and milk in a saucepan and bring just to the boil. Remove from heat and stand for 30 minutes to infuse.
2. Pass milk through a sieve and place in a clean saucepan. Add breadcrumbs and whisk gently over medium heat until well combined and heated through. Remove from heat and stir in butter and cream, if using. Season to taste and adjust consistency with more crumbs or cream if necessary.

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