- 120 g fresh white breadcrumbs
- 1 large onion
- 20 cloves
- 2 bay leaves
- 12 black peppercorns
- 550 ml full milk
- 50 g butter
- salt and coarse black pepper
Quarter the onion and stud with the cloves.
Place the onion quarters with cloves together with the bay leaves and the peppercorns in a saucepan with the milk and bring to the boil.
Simmer for five minutes and then remove from the heat.
Cover and leave in a warm place to infuse for an hour or more.
To make the sauce remove the onion, bay leaf and peppercorns.
Stir the breadcrumbs into the milk and add half the butter.
Put the saucepan back on a low heat for about 15 minutes, stirring occasionally, until the sauce has thickened.
Season with salt and coarsely ground pepper.
Place in an ovenproof dish and dot with the remaining then bake in oven for about 15 to 20 minutes before serving.