Sheila’s Bread sauce is a legend in the families. Packed full of flavour from the cloves, bay; and peppercorns. it is a must on any Christmas dinner table wherever in the world we are. Delicious served with Turkey Duck, or Pheasant,….. and even the French like it. Praise in deed.
75g white breadcrumbs
1 medium onion
cloves according to taste
1 bay leaf
6 black peppercorns
425ml whole milk
50g butter
2 tablespoon double cream
salt and pepper
Cut the onion in half and stick the cloves in it; How many? depends on your taste. Sheila likes a pronounced flavour, I prefer a more subtle taste. Place the studded onion, the bay leaf and the peppercorns in a saucepan with the milk. Bring it up to boiling point, then take off the heat, and leave to stand for at least 2 hours, to allow the flavours to infuse.
Stir in the breadcrumbs and add 25g of the butter, and some salt. Leave on a very low heat stirring occasionally,until the crumbs have swollen. You can put the onion back and keep warm till you are ready to serve.
Just before serving remove the onion, and spices beat in the remaining butter, and the cream. Once again Sheila and I differ on the consistency I prefer a pouring sauce, Sheila preference is for a more thick spoon full number.
Original Recipe Delia Smith
[…] Over the years the traditional turkey, capon and occasional goose has been our preferred option. All accompanied by the enviable roast potatoes, and Brussels sprouts. For Sheila there must always be a home-made bread sauce……… and much to my chagrin “Birds” custard for the pudding! bread sauce […]