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    Bread Sauce 1

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    Bread Sauce 1

    The secret of a good bread sauce is to allow sufficient time for the flavourings to infuse into the milk.

    • Preparation time: 35 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 285ml milk
    • 1 small peeled onion, stuck with 3 cloves
    • 1 small bay leaf
    • Pinch of ground nutmeg
    • 4 black peppercorns
    • 15g butter
    • 2 tbsp double cream
    • 55g fresh white breadcrumbs
    • Salt
    • Freshly ground black pepper


    1. Place the milk, onion, bay leaf, nutmeg and peppercorns in a small pan and bring slowly up to the boil. As soon as the surface trembles remove from the heat, cover and leave to infuse for 30 minutes.
    2. Strain the milk into a clean pan and reheat with the butter and cream. Whisk in the breadcrumbs over a low heat and stir occasionally for about 10 minutes, or until the sauce has thickened. Season to taste and serve separately along with the gravy and bird.

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