Instructions: Heat milk in a small saucepan, add bayleaf, cloves, sliced onion and nutmeg. Heat slowly and when nearly boiling remove from heat, cover and stand for 30 minutes.

Strain milk, combine with crumbs, butter, salt and pepper and whisk over low heat until creamy and hot. Add cream.

Serve with any roast poultry.

Traditionally served with roast chicken.

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