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Bread sauce is traditionally served with roasted poultry such as chicken or pheasant and, while not the most beautiful of sauces, it goes very well with the meat.
- 130g stale bread (without the crusts)
- 400ml milk
- 90g onion (1)
- 1 clove of garlic
- 1 bay leaf
- 2 tablespoons of double cream
- 6 cloves
- ¼ teaspoon grated nutmeg
Preparation Time: 40 minutes
Cooking Time: N/A
Serves: 4 - 5
- Peel and roughly chop the onion and garlic, tear the bread into roughly 1cm - 2cm pieces by hand and put in a bowl.
- Put the milk, onion, cloves and bay leaf into a sauce pan, grate in the nutmeg and bring to the boil.
- Remove from the heat and leave it to infuse for 30 minutes.
- Bring the milk up to the boil again and then pour it onto the bread, through a sieve. Discard the onion and the other ingredients left in the sieve.
- Season it with salt & pepper and stir it all together. Then let it sit (to absorb the milk) for 15 minutes.
- Stir in the cream and serve.
- Brown bread can also be used but white bread looks more... appealling.
- Bread sauce is a traditional accompaniment to roast birds such as chicken, turkey or pheasant.