Cut the bread into 8 slices about 3 cm (1 1/2 in) thick and then into 4 cm (2 in) squares. Hollow out a little bread from one side of each square.

Heat 75 g (3 oz) of the butter in a frying pan and fry the bread on each side until crisp and golden brown, then remove the croutes from the pan and keep them hot in the oven.

Cut off any damaged parts from the chanterelles, gently scrape the caps and stalks and cut off the stalk ends. Wash the mushrooms several times in cold water and drain them. Halve or quarter larger chanterelles, leaving small ones whole. Peel and finely chop the shallots.

Melt the remaining butter and fry the shallots until transparent. Add the chanterelles and braise them for 10 minutes, stirring frequently, then season with salt and sprinkle with parsley.

Fill the croutes with the chanterelles and spoon any remaining chanterelles between them.