String Beans a la Bourguignonne

Cut two ounces of onion into squares; blanch in boiling salted water, drain, and fry colorless in butter; add to it some lean unsmoked bacon cut in three-sixteenths of an inch squares, an equal quantity of lean cooked ham cut the same and fried in butter, also two pounds of cleaned string beans; fry until the latter have evaporated their moisture, seasoning with salt; moisten with a pint of stock (No. 194a), and as much red wine, and when the beans are done and the liquid reduced add a little espagnole sauce (No. 414), butter, lemon juice, and a small pinch of finely sliced chives.