Breadcrumb

Used in 6 recipes on RecipeWiki.

Most often cooked with

Pork and beef meatballs simmered in a pale sauce thickened with fried bread and almonds rather than flour.

Crumbed chicken breast sealed around garlic-and-herb butter, chilled hard so the filling stays in until cutting.

Everyday Soviet-era mince patties bound with milk-soaked bread, which keeps them tender rather than springy.

Lobster meat returned to its shell in a mustard and brandy cream sauce, glazed under the grill until the top is spotted brown.

Oysters on the half shell under a green butter of herbs and greens, baked on rock salt until the topping blisters.

Curd cheese baked with semolina, egg and raisins into a light set pudding, eaten warm with soured cream.