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
How To Cook:
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.
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.
3. Gradually stir in the crumbs and cook, mashing them against the sides of the pan, until the sauce thickens and is somewhat smooth.
4. Stir in the remaining 1 tablespoon of butter and the cream, and taste for seasoning. Serve at once.
5. Bread sauce is traditionally served as an accompaniment to roast game birds such as pheasant and hot or cold roast chicken or turkey.
