Put the onion and spices into the milk, bring them very slowly to boiling-point. Cover the pan and infuse over a gentle heat for ½–1 hr. Strain the liquid. To it add the crumbs and butter, and season to taste. Keep the mixture just below simmering point for 20 min. Stir in the cream if used, serve the sauce at once.
Serve with roast chicken or turkey.