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French Beans, With Fine Herbs

Boil the beans as above; put two pats of fresh butter into a stewpan, with a tablespoonful of chopped and parboiled parsley, two shallots chopped fine, very little nutmeg, mignonette pepper, salt, and the juice of a lemon; simmer over a fire until melted, and then throw the beans in, toss the whole together, and dish them up with croutons round them.