Fresh Beans, with Cream and English Style

Take freshly picked shelled and tender beans; put them to blanch in salted water with a small bunch of savory added, then transfer them to a saucepan with hot butter; season. Fry them for two minutes on a hot fire to evaporate their moisture and thicken with a few spoonfuls of reduced bechamel (No. 409); remove from the fire and stir in a large piece of butter divided in small pats; finish with a little nutmug and serve with puff-paste croutons around.

English Style.—Blanch some fresh green beans in salted water until the skin detaches easily, then let get cold and suppress these skins; saute the beans in butter, season with salt, nutmeg and finely cut-up fresh savory. Transfer them to a vegetable dish and serve with thin slices of butter laid on top.