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1. A thick paste made by mixing breadcrumbs, flour, rice, etc. With water, milk, stock, butter or sometimes egg yolks. It's used to bind meatballs, fish cakes, forcemeats (Finely ground and highly spiced meat, fish, or poultry that is served alone or used in stuffing) and quenelles (A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water. 2. A sweet or savory soup made with breadcrumbs and various other ingredients. It may be strained before serving.

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17y ago

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