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margie
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Peel the onion, cut into quarters and put in a pan with the cloves, bay, thyme and peppercorns. Pour over the milk and set over a gentle heat. Bring to a very gentle simmer and cook for a minute or so. Remove the pan from the heat and allow to cool and infuse.
After an hour or two, strain the milk through a fine sieve into a clean a pan, then set it back over the heat. Add the breadcrumbs and stir well. Cook the sauce over a very low heat until it’s relatively smooth and nice and thick. Stir in the butter and cream, then season well with salt and freshly ground black pepper. Serve hot with the roast turkey (it’s wonderful with chicken, too).