The bread sauce
Serves 2, also plentifully
Ingredients
250ml milk 30g butter 4 cloves 1 bay leaf, crumbled Good pinch of salt Freshly ground white pepper Half a small onion, peeled and finely chopped 2tbspn double cream 75g-100g fresh white bread-crumbs A little freshly grated nutmeg (optional)
Method
Heat together the first seven ingredients until just bubbling under a simmer. Leave like this for a couple of minutes, then cover and leave to infuse. Strain the milk through a fine sieve into a clean pan and press down on the solids using a small ladle to extract all the flavours.
Reheat gently with the cream until hot, but do not boil. Whisk in the breadcrumbs (along with a little nutmeg, if using) and leave for a few moments to both allow the crumbs to swell and also to see if you may need to add any more; I like a sloppy texture but not too pourable.
Check for seasoning, then pour into a bowl, cover with a plate and keep warm over a pan of hot, but not boiling water, until needed.
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