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By Anne Willan

Published 1989

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Breadcrumbs have many uses. Fresh breadcrumbs are used to bind stuffings, thicken sauces and coat food to be sautéed in butter. The soaked breadcrumb paste used to bind stuffings and dumplings, and the flour paste that is the basis of choux pastry are both what the French call a panade. Dry white breadcrumbs are needed when coating food to be deep-fried. Dry brown breadcrumbs may be spri