Yield: 8 Servings
|1 teaspoon||Whole black peppercorns,|
|6 ounces||Fresh white breadcrumbs|
|2 tablespoons||Single cream|
|Salt & freshly ground black|
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.