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String Beans, Etuves

Carefully string a quart fresh, tender string beans, cut in two, place in a saucepan, and pour in white broth enough to cover them. Finely chop a branch parsley, half bean sound garlic, and add to beans. Season with a teaspoon salt, half teaspoon pepper, mix well, cover saucepan with a towel, place lid on, and let cook for forty-five minutes. Uncover, add an ounce butter, carefully mix with a fork, dress on a vegetable dish and serve.