String Beans a l'Albani

String some medium-sized tender beans; cut them into lozenges, and boil in salted water place in an untinned copper pan. Drain them off, saute in butter, and thicken with a little veloute (No. 415) and chicken glaze (No. 398), adding the juice of a lemon. Dress, bestrew with chopped parsley, and surround with triangular croutons (No. 51), on which lay quartered artichoke bottoms sauted in butter, and mingled with meat glaze (No. 402) and lemon juice.