1/2 pint milk
1 medium sized onion stuck with cloves (4 of these)
white bread
1/2 oz. butter
salt
cayenne pepper

"Place the onion stuck with cloves and the milk in a saucepan and bring to the boil, allow to cook slowly for five minutes, then remove the onion and add enough white breadcrumbs to make a fairly thick sauce; mix well; remove from stove and stir in the butter and, if available, a tablespoonful of cream. For serving with roast chicken."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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