Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 54

Serves 6

600ml/1 pint whole milk

1 onion, peeled and halved, studded with 5 cloves

a pinch of grated nutmeg

about 10 tablespoons fresh breadcrumbs

1 tablespoon butter

salt and freshly ground black pepper

Put the milk in a pan and add the onion halves and nutmeg. Heat to boiling point, then turn off the heat and leave to stand for at least half an hour. Reheat, adding enough fresh breadcrumbs to form a thick sauce, then stir in the butter and season to taste. If the sauce becomes too thick, let it down with more milk.