By Frances Bissell
I base this recipe on a dish I ate at Le Grand Véfour in Paris. This was my first visit to a Michelin three-star restaurant, as it was then. The food was memorable, but this dish particularly so.
Trim the crusts from the bread to make neat squares. Remove some of the crumb from each slice, leaving a hollow in the centre. Melt 1 oz / 30 g of the butter, mix it with the oil and brush over the b