Lion’s Tooth Croutons For Boeuf Bourgignon

INGREDIENTS

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.  Yield: 6 servings  Converted by
MC_Buster.  Per serving: 5 Calories (kcal); trace Total Fat; (15%
calories from  fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol;
8mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 0  Fat; 0 Other Carbohydrates  Recipe by: COOKING LIVE SHOW
#CL9388  Converted by MM_Buster v2.0n.

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