2 thick slices bread, crusts removed, diced into 1/4 inch cubes
2 T. butter
1 bunch watercress, washed and chopped
2 ripe dessert pears, peeled, cored and sliced (Bosc or d'Anjou)
1/4 lb. Stilton cheese, crumbled
1/3 c. heavy cream
freshly ground pepper
Fry diced bread in melted butter until golden brown. Place croutons in 4 buttered ramekin dishes. Layer with cress, sliced pears and Stilton cheese. Spoon cream over, sprinkle with pepper and parsley. Cover with foil and bake at 350° F for 10 -12 minutes. Remove foil and brown for a few more minutes. Serve at once, garnish with chopped parsley. Serves 4.