Instructions: Preheat the oven to 400 degrees.

Slice each piece of bread on the diagonal into triangular pieces. To shape each crouton, slice off the crust on one side of the triangle, then make a parallel slice, removing a corner of the bread. Trim the remaining crust with three small cuts to make a wedge.

Spread the butter with your fingers in the center of a cookie sheet. Press each wedge into the butter and rub gently to coat on one side, then turn it over, buttered-side up. Arrange all the wedges on the buttered area of the sheet and place in the oven. Toast the croutons for 8 to 10 minutes, until nicely colored and crisp.

To serve, pile the fresh parsley in a small mound. Dip the point of the toasted wedge into the beef-stew sauce, then press the moistened end into the parsley to coat. Arrange 2 croutons on every serving plate or bowl of stew.

This recipe yields croutons for 10 servings.

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