A to-die-for recipe for bread sauce please!?

Ingredients


4 oz (110 g) freshly made white breadcrumbs


1 large onion


15-18 whole cloves or freshly grated nutmeg


1 bay leaf


8 black peppercorns


1 pint (570 ml) creamy milk (gold top)


2 oz (50 g) butter


2 tablespoons double cream


salt and freshly milled black pepper





Cut the onion in half and stick the cloves in it 鈥?how many you use is a personal matter; I happen to like a pronounced flavour of clove. If you don't like them at all, you can use some freshly grated nutmeg instead. Place the onion 鈥?studded with cloves 鈥?plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point. Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.





When you're ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side. Stir the breadcrumbs into the milk and add 1 oz (25 g) of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce 鈥?about 15 minutes. Now replace the clove-studded onion, the bay leaf and the peppercorns and again leave the pan in a warm place until the sauce is needed.





Just before serving, remove the onion and spices. Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning. Pour into a warm serving jug.A to-die-for recipe for bread sauce please!?
Try the following


Ingredients


2 Cloves


1 Medium Onion, peeled


1 Bayleaf


450 ml Milk (3/4 pint)


75 Gram Fresh breadcrumbs (3 oz)


15 Gram Butter (1/2 oz)


2 Tablespoon Single cream





Method


Stick 2 cloves into the onion and put in a saucepan with the bayleaf and milk. Bring slowly to the boil, remove from the heat, cover and leave to infuse for 10 minutes, then remove the bayleaf and onion.





Add the breadcrumbs, return to the heat, cover and simmer for 10-15 minutes, stirring occasionally. Stir in the butter and cream and serve immediately.





or





How to make bread sauce:


This traditional sauce illustrates the ancient use of bread as a thickener for all types of dishes. The cloves and the onion combine to create a savory sauce with a hint of Christmas spice.





Ingredients


1 medium onion


2 cloves


3/4 pint organic milk


1/2 level teaspoon salt


6 peppercorns


small bay leaf


2 cups white breadcrumbs


1 tablespoon butter





Method





- Press the cloves into the peeled onion.


- Put it into a saucepan with the milk, salt, peppercorns and bay leaf.


- Heat but do not quite boil.


- Remove from heat and let stand for about 1 hour.


- Strain the milk and return it to the saucepan.


- Bring to the boil.


- Place the breadcrumbs and butter in an ovenproof dish.


- Pour the boiling milk over it.


- Stir well.


- Cover the dish with a lid or foil.


- Place in the oven at about 150 degrees Centigrade (see temperature conversions) for 20 minutes.A to-die-for recipe for bread sauce please!?
Delia Smith recipes are not ones that I usually follow but this is an absolute winner as an accompiament to roast turkey:





4 oz (110 g) freshly made white breadcrumbs


1 large onion


15-18 whole cloves or freshly grated nutmeg


1 bay leaf


8 black peppercorns


1 pint (570 ml) breakfast milk


2 oz (50 g) butter


2 tablespoons double cream


salt and freshly milled black pepper





Cut the onion in half and stick the cloves in it 鈥?how many you use is a personal matter; I happen to like a pronounced flavour of clove. If you don't like them at all, you can use some freshly grated nutmeg instead. Place the onion 鈥?studded with cloves 鈥?plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point. Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.





When you're ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side. Stir the breadcrumbs into the milk and add 1 oz (25 g) of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce 鈥?about 15 minutes. Now replace the clove-studded onion, the bay leaf and the peppercorns and again leave the pan in a warm place until the sauce is needed.





Just before serving, remove the onion and spices. Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning. Pour into a warm serving jug.
The key points: infuse your milk overnight


use fresh bay


heat gently (the bottom of the pan burns easily)





Take half an onion and pin two bayleaves to it with a few cloves (3-4 is plenty) Put in to a medium pan and cover with whole milk, about 500ml.


Bring slowly to the boil, and as soon as bubbles appear, turn off the heat. When cool enough cover and put in the fridge (keep the onion in)


The next day, take a few slices of white bread and rip into chunks. Put your milk mixture back on the heat. You have two choices, you can remove the cloves and bay leaves and keep the onion, or remove the whole lot. Add the bread and cook very gently until it forms a sauce consistency. Season well.
not sure what kind of bread you are serving but for a crusty Italian bread or a hard sourdough...use this.....one part olive oil to 1/4 part white wine..season with basil and oregano and black pepper to taste