Bread Sauce

For the Bread Sauce

• 50 g salted butter
• 2 shallots, diced
• 4 cloves

Melt the butter over a medium heat. Add the shallots and cook until translucent. Add the cloves, thyme, bay and pine. Add the white chicken stock and bring to the boil. Add the milk and take off the stove. Leave to infuse for 10 minutes. Pass through a chinoise into a blender. Start blending while adding the torn-up bread. Keep adding until you have achieve the desired consistency. Set aside un