Cook until the sauce thickens, add the butter and cream then season really well with salt, pepper and nutmeg. Keep warm, or leave to cool, cover and chill for up to 2 days before serving. Reheat gently in a saucepan to serve, adding a little milk, if needed, to loosen it.
Ingredients
- onion 1, halved and studded with 6 cloves
- cloves 6, (for the onion)
- bay leaves 2
- black peppercorns 6
- semi-skimmed milk 600ml
- crustless sourdough bread 200g, whizzed to crumbs
- salted butter 50g
- double cream 60ml
- nutmeg a grating
Method
-
Step 1
Put the onion, bay leaves, peppercorns and milk in a pan and bring slowly to a boil, then take off the heat, and leave to infuse for 30 minutes. Strain the milk into a clean pan, add the breadcrumbs and bring to a simmer.
-
Step 2
Cook until the sauce thickens, add the butter and cream then season really well with salt, pepper and nutmeg. Keep warm, or leave to cool, cover and chill for up to 2 days before serving. Reheat gently in a saucepan to serve, adding a little milk, if needed, to loosen it.
Nutritional Information
- Kcals 159
- Fat 8.8g
- Saturates 5.4g
- Carbs 14.8g
- Sugars 4.2g
- Fibre 0.9g
- Protein 4.7g
- Salt 0.4g
