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Recipe Category: Cocktail
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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) breakfast milk
- 2 oz (50 g) butter
- 2 tablespoons double cream
- salt and freshly milled black pepper
Method
- Cut the onion in half and stick the cloves in it – taste
- Use some freshly grated nutmeg inf you prefer
- Place the onion – studded with cloves – 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 – 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
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