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| What You Need: |
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2 cups milk
5 tablespoons butter
1 small white onion, studded with
2 whole cloves
1 small bay leaf
½ teaspoon salt
¼ teaspoon white pepper
3 cups fresh soft crumbs, made from homemade-type white bread, trimmed of crusts and pulverized in a blender or shredded with a fork
1 tablespoon heavy cream
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| How To Cook: |
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1. In a heavy 2- to 3-quart saucepan, bring the milk, 4 tablespoons of the butter, onion, bay leaf, salt and pepper to a boil over moderate heat, stirring until the butter is completely melted.
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2. Set the pan aside off the heat and let the onion steep for 20 minutes, then discard it. Return the pan to moderate heat and bring the sauce to a boil.
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3. Gradually stir in the crumbs and cook, mashing them against the sides of the pan, until the sauce thickens and is somewhat smooth.
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4. Stir in the remaining 1 tablespoon of butter and the cream, and taste for seasoning. Serve at once.
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5. Bread sauce is traditionally served as an accompaniment to roast game birds such as pheasant and hot or cold roast chicken or turkey.
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