A blend of stock or milk with flour, bread crumbs, or pieces, employed to provide forcemeat or stuffing with the right texture, or to thicken a sauce. The process typically involves soaking bread in milk, and then eliminating any excess liquid by applying pressure.
A combination of flour, bread crumbs, or small pieces of bread with either milk or stock, used to attain the desired consistency of forcemeat or stuffing, or as a thickening agent for sauces. This is typically achieved by soaking the bread in milk and then expelling any surplus fluid through pressure.