Ingredients
1 small onion, cut across into halves
Whole cloves
500ml/¾ pint of whole milk
2 bay leaves
plenty of fresh black pepper (4 grinds)
a pinch of freshly grated nutmeg
½ tsp of salt
4 medium slices of White Genius Gluten Free Bread, whizzed into fine breadcrumbs
30g/1oz butter
Whole cloves
500ml/¾ pint of whole milk
2 bay leaves
plenty of fresh black pepper (4 grinds)
a pinch of freshly grated nutmeg
½ tsp of salt
4 medium slices of White Genius Gluten Free Bread, whizzed into fine breadcrumbs
30g/1oz butter

Method
- 10 mins prep, 30 mins cooking
- 6
- Stud the cut side of the onion halves with the cloves and place, cloves down in a medium, heavy bottomed pan.
- Place the bay leaves, nutmeg, four grinds of black pepper and salt with the milk into the pan and slowly bring the milk to a gentle simmer. Simmer for five minutes then remove from the heat and leave the ingredients to infuse until the milk is cool. Strain the flavoured milk, through a sieve into a clean pan.
- Gently reheat the milk to a simmer and stir in the breadcrumbs. Stir slowly over a low heat until the breadcrumbs are soft and swollen and have thickened the sauce.
- The sauce should be creamy in consistency, so add a splash more milk if it is too thick.
- Just before serving, stir in the butter, taste and season with more salt and freshly ground pepper, as necessary.