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Asparagus Tips in Croustades

These are nice served with broiled chicken or chops, or as a separate course following the meat. The croustades can be prepared in advance and heated in a quick oven when wanted. Trim slices of bread two inches thick free from crusts.

Cut into squares three or four inches in size. With a pointed knife take from the center as much crumb as possible, leaving a small square box. Fry a golden brown in a kettle of hot fat; drain. Fill the centers with asparagus tips in any good sauce, or a well made cream sauce.