Chapter VII · Elementary Preparations · No. 184
184—Bread-crumbs
Thoroughly rub, in a closed towel, some stale bread-crumb previously well broken up. Pass it through a fine sieve or colander, according as to whether it is required very fine or not, and put it aside in a convenient receptacle.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 184, p. 75. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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