Included because a friend had not tried it and did not know how to make it!!
- Fresh breadcrumbs
- Peppercorns, cracked
- Coarse sea salt (smoked is ideal)
- 2-3 bay leaves
- 1 onion, peeled
- 1 garlic clove
- 4-5 cloves
- 1-2 cardamom pods (slightly crushed)
- 1 cinnamon stick (optional)
- Mace (optional)
- Parsley stalk (optional)
Stud the onion with a few cloves. Put in a small non-stick saucepan with bay leaves, cinnamon, mace, parsley, salt and pepper. Add about 1 pint of milk to the pan and bring to the boil slowly. When it reaches boiling point, take off the heat and allow to cool slowly.
Melt some butter in a pan with a solid base and add breadcrumbs. Stir constantly to prevent sticking and ensure all the crumbs toast evenly.
When read to serve, use a sieve to drain the milk from the spices and warm again. When hot but not boiling, stir in the breadcrumbs, a large knob of butter and milled pepper. Stir throughly, warm while the breadcrumbs soak into the milk, then serve immediately with your poultry.