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BEANS, FRENCH (a la Provencale)

Brown some slices of onion with oil instead of butter; make them of a light brown, and add some French beans that have been prepared and boiled in the ordinary way, with chopped parsley, thyme, chives, and bay-leaf. As soon as the vegetables are done, remove them on to a dish put a little vinegar into the pan, boil it up and throw it over the beans. If oil be disliked, fry the onions in butter, and add gravy instead of vinegar. The juice of a lemon is sometimes preferred.