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Spring Lamb Steaks, Bretonne

Prepare and keep hot the same amount of beans.

Procure three three-quarter-pound steaks from a leg of tender spring lamb. Make a few incisions all around the skin and season all over with a teaspoon salt and half teaspoon pepper. Heat a tablespoon butter in a frying pan, add the steaks, one beside another, and fry for six minutes on each side. Remove the steaks, dress the beans on a large dish and arrange the steaks over. Pour a gill of tomato sauce in the pan in which the steaks were cooked, add half teaspoon freshly chopped parsley, lightly mix, boil for five minutes, then pour over the steaks and serve.