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Lima Beans with Fines Herbes

Boil a pint shelled lima beans in a quart boiling water with teaspoon salt twenty-five minutes. Drain on sieve, then place in a sautoire with ounce good butter. Season with half teaspoon salt and two saltspoons pepper. Finely chop together two branches parsley, one branch chervil, ten branches chives and six tarragon leaves. Add this hash to the beans, toss well in pan and cook five minutes, frequently tossing meanwhile. Transfer beans into a vegetable dish and serve.