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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I found this in my Feeling Saucy cookbook and had it with deep fried chicken fingers. Needs a resting time of one hour. Ingredients:
1 onion |
12 whole cloves |
1 bay leaf |
6 black peppercorns |
2 1/2 cups milk |
2 cups fresh white breadcrumbs |
2 tablespoons butter |
whole nutmeg, for grating |
2 tablespoons heavy cream (optional) |
salt and pepper |
Directions:
1. Make small holes in the onion using a skewer and stick the cloves in them.
2. Put the onion, bay leaf, and peppercorns in a pan. Pour in milk. Bring to a boil. Remove from heat, cover. Set aside for 1 hour.
3. To make the sauce, discard onion and bay leaf. Strain milk to remove peppercorns. Return to a clean pan and add breadcrumbs.
4. Cook over low heat 4-5 minutes until breadcrumbs have swollen and sauce is thick.
5. Beat in butter. Season well with salt and pepper and a good grating of nutmeg. Stir in cream just before serving, if you are using it.
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