String Beans a la Pettit

Prepare and cook some string beans the same as with butter (No. 2829), but they should only be partly done; drain, wipe, and saute them in a sautoir with butter without allowing to attain color, then pour off the butter and substitute some good sweet cream; let simmer until this is almost reduced, seasoning with salt and nutmeg. Thicken when ready to serve with a thickening of egg-yolks, cream, and a small lump of fine fresh butter.