Cut one or two French loaves into 2" slices diagonally, cutting almost through the bread but leaving the bottom crust whole.
Cream 4 oz.
butter with 1 tblspn, hot water until soft then beat in 2 tblspn, chopped parsley.
Spread butter generously between each slice in both loaves, buttering both sides of the bread slices.
Spread any remaining butter along the top of the loaves and wrap each loaf in kitchen foil.
Place in the centre of a very hot oven (425Â°F.
or Gas No.
7) and bake for 25 minutes.
Unwrap and serve hot.