32. "Steward's" French Beans (a
la Maitre d'Hotel).
Prepare your beans for boiling; put into
a piece of butter, shredded parsley, and fresh
the butter is melted, add the French beans, previously
boiled, turn them a few times over the fire,
shake in some
flour, and moisten with a little good stock,
Boi1 till the sauce is consumed ; then put in
of three eggs, beaten up With some milk, and,
lastly, add a
little vinegar or verjuice. Cullis or veal gravy
may be used
instead of the eggs.