Bread Sauce
1 pint (600ml) milk
3-4 ozs (85-100g) soft white breadcrumbs
2 onions, each stuck with 6 cloves
2ozs (55g) butter
salt and freshly ground pepper
3-4 fl ozs (75-100ml) thick cream
2 good pinches of ground cloves or quatre epices
Bring to the boil in a small, deep saucepan all the ingredients except the cream. Season with salt and freshly ground pepper. Cover and simmer gently on a very low heat or cook in a low oven 160C/325F/regulo 3, for 30 minutes. Remove the onion and add the cream just before serving. Correct the seasoning and add a little more milk if the sauce is too thick.
Serve hot. Quatre Epices is a French spice product made of equal amounts of ground white pepper, cloves, nutmeg and ginger.
