Lima or Kidney Beans, Maitre d'Hotel

Have a pound of medium-sized, freshly picked lima beans; boil them in salted water in an untinned copper saucepan, then drain. Put four ounces of butter in a sautoir, heat it well, add the beans and saute, seasoning with salt and chopped parsley; stir in a little veloute sauce (No. 415) and fresh butter, squeeze the juice of a lemon over, then serve.