Bread Crumbs

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Bread crumbs are used as a finishing garnish on the top of many dishes, and crumbs are an essential of the garnish or sauce called polonaise, which is especially good with vegetables such as asparagus, broccoli, and Brussels sprouts. For directions for making soft fresh bread crumbs and fine dry bread crumbs.

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