1 large onion, quartered
3 bay leaves
1/4 tsp grated nutmeg
10 black peppercorns
900/11/2 pints milk
175g/6oz fresh white breadcrumbs
175/6oz butter, cubed
6 tbsp double cream
freshly ground black pepper
1. Place the onion, bay leaves, spices, peppercorns and milk in a pan. Bring slowly to the boil, then remove from the heat and leave to infuse for 30 minutes.
2. Put the breadcrumbs into another pan, bring the milk back to the boil, then strain on to the breadcrumbs. Add butter and cream; heat gently for 5 minutes, stirring until the sauce thickens.
4. Cover the bread sauce with buttered greaseproof paper until required. Reheat and serve sprinkled with black pepper.
I usually halve the quantities which is quite easy. Sometimes I make it Christmas Eve to make life easy, sometimes I make it a little while in advance as it freezes well. Then, I just have to remember to get it out of the freezer! If I choose that option, I make the full quantity and freeze in smaller portions, so I can just take out what I need and if Roast Chicken needs cheering up, I have bread sauce to hand!
You will never know the relief I felt when I found the recipe. I had, of course, put it in a safe place. Just a different one from the one I've kept it in for the past twelve years. That was silly!
Christmas is coming, watch out for that bloater goose!
Friday 17 November 2017 – A Cheadle Circuit
22 hours ago