Bread Sauce

By the RecipeCafe Archives

Ingredients

• 2 cups (480 ml) whole milk
• 0.25 cup (15 g) fine stale bread crumbs
• 1 medium onion, peeled
• 6 whole cloves
• 0.25 teaspoon salt
• 1 Few grains cayenne pepper
• 3 tablespoons (45 g) unsalted butter, divided
• 0.25 cup (20 g) coarse stale bread crumbs

Instructions

1. 1. Stud the peeled onion with the 6 cloves by pressing the pointed ends of the cloves into the onion flesh.
2. 2. Combine the whole milk, fine bread crumbs, and the clove-studded onion in the top of a double boiler (a heatproof bowl set over a pot of simmering water). Cook over gently simmering water for 30 minutes, stirring occasionally, until the mixture has thickened slightly and the milk is infused with the onion and clove aroma. The fine crumbs will be nearly dissolved into the milk.
3. 3. Remove and discard the onion. Stir in the salt, cayenne, and 2 tablespoons (30 g) of the butter until the butter is fully melted and the sauce is smooth and pourable.
4. 4. In a small skillet over medium heat, melt the remaining 1 tablespoon (15 g) of butter. Add the coarse bread crumbs and cook, stirring frequently, for 3 to 5 minutes until the crumbs are golden brown and crisp. Remove from heat immediately when crumbs are evenly browned to avoid burning.
5. 5. To serve, pour the warm bread sauce around roast partridge, grouse, or other roast game bird. Sprinkle the browned coarse crumbs over the top immediately before serving.