A fine Christmas tradition in our house.
100g/4oz fresh white bread, breadcrumbed.
½ pint/500ml milk
couple blades mace
dozen peppercorns, cracked
2 bay leaves
1 cup double cream
1" horseradish root
First make your bread.
Crush the peppercorns slightly with the base of a sturdy saucepan,
then sieve the peppercorns to discard any tiny shards which might disfigure the clean white sauce.
Quarter the onions, and put them in a pot together with the mace, bay leaves and peppercorns.
Cover with the milk and heat slowly until it reaches the barest simmer.
Turn off and cover for ½-2 hours to infuse.
Strain the milk back into the pot, and add half the butter, half the cream and breadcrumbs.
Simmer for about 15 minutes, whisking until the sauce thickens. Season.
Add milk or cream if the sauce gets too thick.
Make a horseradish cream by finely grating the horseradish then blending this up with just enough milk,
then add some of the remaining double cream. To make a nice piquant sauce.
Just before serving, whisk in the remaining cream and butter and horseradish cream to taste.
Mum's Bread Sauce
Slices of buttered bread
Butter the slices of bread,
cut them into pieces and mix with about the same volume of reasonably finely chopped onion.
Put the mixture into an oven-proof dish, and just cover with milk.
Season, and add a little cream and a grating of nutmeg if you like
Bake at the bottom of the oven when you roast your turkey, goose or ostrich,
or at around Gas mark 4 for about an hour or two.