Peppered bread sauce

Yield: 8 Servings

Measure Ingredient
1 \N Onion, peeled
8 \N Whole cloves
1 \N Bay leaf
1 pint Milk
1 teaspoon Whole black peppercorns,
\N \N Roughly crushed
6 ounces Fresh white breadcrumbs
2 tablespoons Single cream
½ ounce Butter
\N \N Salt & freshly ground black
\N \N Pepper

Stud the onion with the cloves.Place in a pan with the bay leaf, milk and peppercorns. Gently bring to the boil and then remove from the heat. Cover and stand for 20 minutes. Strain the milk into a clean pan and stir in the breadcrumbs. Simmer gently for 10 minutes, stirring occasionally until thickened, then stir in the cream and butter. Season to taste and spoon into a serving bowl.

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