“I found this in my Feeling Saucy cookbook and had it with deep fried chicken fingers. Needs a resting time of one hour.”
READY IN:
10mins
SERVES:
6-8
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

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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