This classic English sauce is infused slowly with milk, onion and cloves, then thickened with breadcrumbs and served with poultry.
Stud the onion with the cloves and add it to the milk with the bay leaf. Heat until steaming gently, without letting it boil, then remove from the heat. Cover and leave to infuse for 45 minutes.
Strain out and discard the onion, cloves and bay leaf. Add the breadcrumbs and butter to the milk and stir over low heat for 10 minutes, until smooth and thick.
Stir in the salt and grated coconut, then serve hot.
If you do not crumble the bread finely enough, the sauce will be lumpy; blending it in a food processor gives a better result. Allergens: contains wheat (gluten) and dairy products.
Soğanı karanfille iğnelemeyi ilk kez denedim ve süte gerçekten belli belirsiz ama güzel bir koku veriyor; 45 dakika demlemeyi biraz kısa buldum, bir saate çıkarınca tat daha da derinleşti.
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