Good on most pork, and poultry recipes, but remarkable with roast turkey. Very traditional, more used in France today than England.
serves 6
2 cups milk
1 onnion, thickly sliced
2 cloves
1 bay leaf
1/8 tsp powdered thyme
½ tsp. Salt
1/8 tsp. Pepper
1 cup soft white bread crumbs (fresh)
2 Tbsp butter
1 Tbsp. Heavy cream
Heat the milk over moderate heat with the onion, cloves, bay leaf, thyme, salt and pepper for 15 minutes. Strain off the liquid into another saucepan. Just before serving add the bread crumbs and simmer for several minutes, stirring until the sauce is smooth and thick Stir in the butter and cream. Serve in a hot sauceboat.
Especially good with chicken, turkey or pheasant.
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