This is a classic British sauce
that tastes wonderful.
1 peeled onion, stuck with 3 cloves
1 bay leaf (fresh or dried)
2 blades of mace
4 black peppercorns
3 tablespoons double cream
85g fresh white breadcrumbs
salt and freshly ground black
Place the milk, onion, bay leaf,
mace and peppercorns in a small pan and bring slowly up to the boil.
As soon as the surface of the milk
trembles remove from the heat, cover and leave to infuse for 30 minutes.
Donít worry if you leave it for longer
than 30 minutes.
Strain the milk into a clean pan
and reheat with the butter and cream.
Once piping hot, whisk in the breadcrumbs over a low heat and stir
occasionally until the sauce has thickened.
Season to taste and serve separately along with the gravy.