The perfect accompaniment to roast chicken.


  • 1 pint milk
  • 60 ml cream
  • 4 oz fresh breadcrumbs (white)
  • 2 oz butter
  • 6-8 cloves
  • 2 fresh bay leaves / 1 dry
  • ½ onion


  • Place the onion flat side down on a board, place the bayleaf on top and stud the bayleaf to the onion using the cloves.
  • Pop this into the saucepan with your milk.
  • Bring to a simmer and cook for 4-5 minutes, then cover and allow to infuse for at least 20 minutes.
  • Strain and retain the milk.
  • Pour the milk back into the saucepan and add the breadcrumbs, season well.
  • Cook over a very low heat until the bread thickens up for 5-6 minutes.
  • Now mix in the cream and soft butter, stirring well until incorporated.
  • Season to taste and savour! – perfect with my lemon and thyme roast chicken!

More by Phelim Byrne:

Find recipes by keyword:

four live irish sauces cooking basics