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Flageolets, Saute Au Tarragon

Open a pint can extra fine French flageolets, remove all the water, then plunge in boiling water for six minutes. Drain and place in saucepan with a half ounce good butter, a teaspoon freshly chopped tarragon leaves, a half teaspoon each salt and sugar and a half saltspoon pepper. Toss well while heating for a minute, dress on vegetable dish and serve.