Definition: breadcrumbs

Very fine breadcrumbs used to coat food. They can be bought in packets, ready to use, but they are very easy to make yourself using stale bread. White breadcrumbs are obtained by sieving well-stale bread crumbs. They can be kept for 3 or 4 days. Light-coloured breadcrumbs are prepared by drying bread trimmings for a long time in a very low oven or in a drying oven. Once they are thoroughly dried and slightly browned, they are crushed in a mortar and sieved. Light-coloured breadcrumbs are generally used for English-style breading or for sprinkling on gratin dishes. The word "chapelure" comes from the word "chapeler", which meant to pulverise more or less finely.