Ingredients
1 day old loaf unsliced white bread
1 litre milk
1 onion (peeled and quartered)
4 Cloves
2 fresh bay leaves
1 tsp white peppercorns
2 blades fresh mace or heaped 1/4 tsp ground mace
2 tsp salt
30 gm butter
2 tbsp double cream (optional)
1 fresh nutmeg
Method:
- Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2 cm in size. You should end up with 175-200g of cubes.
- Pour the milk into a saucepan. Press a clove into each quarter of the onion.
- Add the onion quarters, bay leaves, peppercorns and the blades of mace along with the salt and bring to the mixture almost to its boiling point.
- Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule.
- After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace.
- Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm.
- Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt.
- Add the cream. Grate over quite a bit of nutmeg.
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