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    Hugh Fearnley-Whittingstall's Bread Sauce

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    Hugh Fearnley-Whittingstall's Bread Sauce

    • Vegetarian
    • Preparation time: 15 minutes, plus infusing
    • Cooking time: 5 minutes
    • Total time: 20 minutes, plus infusing 20 minutes

    Serves: 8


    • 125g fresh or slightly stale white bread
    • 500ml milk
    • 1 small onion, peeled and halved
    • 4 whole cloves
    • 1 bay leaf
    • Salt and freshly ground pepper
    • 50g butter, cut into small pieces


    1. Tear the bread into small pieces, or process into coarse crumbs.
    2. Put the milk in a pan with the onion (studded with the cloves), the bay leaf and a twist of pepper. Bring to the boil, take off the heat, cover and leave to infuse for at least 1 hour.
    3. Shortly before serving, fish out the onion and bay leaf, add the bread, and stir over a gentle heat until simmering gently. Simmer for 2-3 minutes. Turn off the heat and stir in the butter. Season and serve hot.

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