Ingredients
| 900g | Dried white breadcrumbs |
| 100g | Butter (unsalted) |
| 150g | Plain flour |
| 7 | Eggs |
| 1 | Onion (fine diced) |
| 150g | Bacon (lardons) |
| 200 ml | Milk |
| ½ bunch | Flat parsley (chiffonade) |
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Method
1. Dice the bread.
2. Sweat down the onions & bacon.
3. Sauté off 200g of the bread in the butter as for croutons.
4. Blend all remaining ingredients in a food processor.
5. Mix the two mixes together.
Roll in buttered foil & poach in simmering water
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