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1 onion, peeled
4 cloves
600 ml/1 pint milk
115 g/4 0Z fresh white breadcrumbs
55 g/2 oz butter
salt and pepper
Stud the onion with the cloves then place in a saucepan with the milk, breadcrumbs and butter. Bring just to boiling point over a low heat, then remove from the heat and leave to stand in a warm place to infuse. Just before serving, remove the onion and reheat the sauce gently, beating well with a wooden spoon.
Season to taste with salt and pepper.