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Lima Beans, Fourangelle

Mix in saucepan an ounce butter with one and a half ounces flour and heat for half minute, stirring meanwhile. Moisten with a pint broth, mix until it comes to a boil, then season with a light teaspoon salt, saltspoon cayenne pepper and saltspoon grated nutmeg, add a pint of shelled, fresh lima beans and half teaspoon chopped parsley, gently mix, cover the pan and let slowly boil for thirty minutes, being careful to lightly mix once in a while. Dilute one egg yolk in a half gill cream and the juice of quarter of a sound lemon and add to the beans, mix while heating for one minute, dress on a hot vegetable dish and serve.

Wednesday, Second Week of September