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33. French Beans, Brittany Fashion (a la Bretonne).   Gut an anion or two into dice, and put them With some butter into a saucepan over a stove ; when they begin to brown, add some Spanish sauce (p. 347), or a pinch of flour ; as soon as the whole is sufficiently browned, moisten with a ladleful of good gravy, season With salt and whole pepper; reduce this sauce, and having boiled the beans, put them into it and simmer all together.