Instructions: Melt one tablespoon of butter in a skillet, and when the butter is hot and bubbly but not browned, fry 2 slices of the bread, turning once,when the bottom of the bread is nicely browned . Proceed in the same way for the rest of the butter and the bread. Place the slices of bread in a lightly-buttered (or teflon-coated) baking pan. Place one well-drained lightly poached on each piece of bread and envelop each with the Mornay sauce. Sprinkle with paprika and the grated Parmesan; broil for only a minute. Serve decorated with finely chopped parsley, scallions or chives.

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