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Boiled String Beans

Take the fresh tender beans, break off the tops and bottoms carefully, stringing both sides, and paring the edges neatly; wash in cold water and drain. Then place them in boiling salted water and cook for twenty minutes. Drain and return them to cold water, letting them get thoroughly cool. Lift out and dry. They are then ready to serve.

String Beans, Bretonne Cut some onions into dice-shaped pieces placing them in a saucepan together with a little butter, let cook to a golden color on the stove, say for five minutes, and add a very little flour. Stir well and moisten with some white broth, continuing the stirring until it comes to a boil, season with salt and pepper. Then add the cooked beans with a clove of crushed garlic to the sauce, cook for ten minutes, place on a hot dish, sprinkling over it a little chopped parsley, and serve.

String Beans, English Style Prepare the beans in the same manner as for the boiled string beans, keep them warm and of a light green color, put on a hot dish, pouring over them a little melted butter, and sprinkle some chopped parsley on top, serving very hot.