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French Beans A La Maitre D'Hotel

Pick, string, and cut up the beans, shred each bean into three or four strips, wash well, drain in a colander, then throw them in a stewpan containing boiling water, and a handful of salt, boil briskly until quite tender. They must be drained in a colander, plunged in cold water for five minutes, then drained upon a napkin to absorb all moisture. Put a gravy-spoonful of Bechamel sauce into a stewpan with four ounces of fresh butter, a tablespoonful of chopped and parboiled parsley, little nutmeg, mignonette pepper, salt and the juice of half a lemon; stir these well together over the hot fire, when well mixed throw in the beans, and toss the whole together over the fire until quite hot; then dish them up with a border of croutons round them and serve.