SC - Semmel?

[Valoise Armstrong]

Chimene wrote:
>I have just spent several days reading and re-reading Sabina --
>congratulations and thanks, Valoise.

You're welcome.

>My question is about an ingredient that is repeatedly mentioned,
>"Semmel", which appears to be a sort of cracker that is used, crumbeled
>or ground up, to thicken a large number of the dishes, among other uses.

Semmel are rolls made of a good grade of flour.  What you find nowadays are
like hard rolls.

>Am I correct that there is not actually a -recipe- for Semmel in this
>collection?  There are a couple of recipes for roll-type things that are
>described as "like Semmel", but... Do you have a recipe, or what do you
use to substitute?

Substituting bread crumbs should work. You might look for hard rolls or
something similar.

Valoise


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