|Olive oil||2 Tablespoon|
|Day old french bread||4 Cup (64 tbs)|
|Anchovies||2 Tablespoon, minced|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Minced green onion||1⁄2 Cup (8 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon|
|Chicken stock/Water||2 Tablespoon|
In a large heavy skillet, melt 2 tablespoons butter in 1 tablespoon olive oil over medium-low heat.
Add the bread cubes and stir well to coat all with butter.
Pan-fry until the bread cubes are golden and crispy, 15 to 20 minutes, stirring occasionally.
Remove and set aside.
Wipe out the skillet.
Return the pan to heat.
Melt the remaining butter in the remaining olive oil.
Add the anchovies, mashing them with the back of a spoon.
Stir in the parsley, onion, and thyme leaves.
Saute them until the onions are tender, about 5 minutes.
When the onions are tender, return the sauteed cubes to the pan.
Sprinkle on the water or stock and stir to moisten all the cubes.
Set aside until ready to use.