A basic soup made of bread, which is boiled until it disintegrates into a soft mass in milk and then given flavor.
A luxuriously dense sauce, crafted from a combination of a roux, consisting of 4 tablespoons of butter and 4 cups of flour, and 1 cup of liquid. This velvety creation serves the purpose of binding elements like meatballs and fish cakes together, while also serving as a foundation for delectable dishes like soufflés. The flavor profile of this sauce is influenced by both the choice of liquid employed and whether the roux is allowed to achieve a subtle golden hue. To enhance its taste, seasoning and additional flavorings are incorporated as per individual preferences and requirements.