Bread Sauce

Method

Put half a pint of new milk to boil with a small eschalot into which a clove is stuck; when the milk comes to the boil mix with it two ounces of freshly-made white breadcrumbs and one ounce of fresh butter, let it boil slowly for fifteen minutes, remove the eschalot, then add half a gill of cream, boil again for five minutes, add a tiny pinch of salt, a dust of white pepper, mix well, and serve.

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