Viennoise of parsley and aged cheese

Pack your gratins with flavour! This technique is a great way to add that little extra touch of flavour and texture to meat and fish dishes. Strictly speaking, it is no more than a little butter and breadcrumbs and one or more flavourings. In France, this is known as 'viennoise,' and often contains green herbs, truffle, parmesan cheese, and spices. Croûtes are particularly easy to prepare because they can be used straight from the freezer. 

Makes 500 grams.