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BEANS, FRENCH (Haricots Verts)

Boil and drain the beans in the usual way, and put them into a stewpan with some butter thickened with flour. Add chopped parsley, thyme, chives, etc., and a small cupful of stock; season to taste with salt and pepper. Stew for some time, then thicken with two eggs well beaten up with a little milk or cream, and serve quickly. A little lemon-juice may also be added. Time to stew, ten minutes. Probable cost, from 2d. to 4d. per pound.