Serves 4
1 medium-sized onion
1/2 pint (300ml) milk
1 small bay leaf
1 blade of mace (optional)
2 oz (50g) soft white breadcrumbs
1/2 oz (15g) butter
salt and freshly milled pepper
1 tablespoon single cream
Peel the onion and put into a saucepan along with the milk, bay leaf and mace, if using it. Bring just to the boiling point, then draw off the heat, cover, and allow flavours to infuse for 15 minutes. Discard onion, bay leaf and mace.
Add the breadcrumbs and set the pan in a warm place (on the corner of the cooker) for at least 15 minutes, until breadcrumbs soak up milk. Add the butter, season with salt and pepper and stir until smooth. It is best to keep bread sauce away from direct heat but if your sauce is on the thin side, simmer it gently for about 5 minutes, stirring frequently. Just before serving stir in the cream. Serve with roast chicken or turkey.