bread sauce

Full cream milk
Onion
Cloves
Bay leaf
White breadcrumbs
Butter
Cream

Peel and cut the onion in half. Stud the cut side of the onion with the cloves. Put into a saucepan cut side down, pour on the milk to almost cover the onion, add the bay leaf, bring slowly up to simmer and remove from heat, set aside until required.  You can leave this for a few hours just for all the flavours from the onion and cloves to infuse the milk. When ready to serve remove the onion and bay leaf, add the breadcrumbs (a white loaf blitzed without crusts in the food processor until finely crumbed), stir well, reheat slowly stirring and add a knob of butter and a little cream.  If too stiff add more cream if too runny add some more breadcrumbs.  Season with salt and white pepper.  Perfect accompaniment for a beautiful roast chicken!