String Beans Smothered

Choose string beans not too small but tender and fresh; cut them up and put them into a buttered sautoir, salting lightly; moisten to about their height with broth (No. 194a), cover the sauce pan, and cook the beans slowly, adding a little more broth as fast as it reduces. When the beans are done they should be dry, then baste them over with two or three spoonfuls of good thickened half-glaze sauce (No. 400); finish off the fire with some good fresh butter divided in small pats. Pour into a vegetable dish and serve.