You can make your bread sauce several days beforehand and store it in a covered container in the fridge, stirring in the cream when you reheat it.
Peel the onion and stick the cloves into it. Put the onion, bay leaf and milk in a pan and bring to the boil. Remove from heat, cover pan and leave for 20-30 minutes. Add the breadcrumbs and butter. Cook the sauce uncovered, over the lowest possible heat (I use an asbestos mat) for 15-20 minutes and then remove the onion and bay leaf. Season to taste with nutmeg, salt, and freshly ground black pepper. Stir in
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