_Fagiuolini in Salsa d'Uovo_
1 lb. green or wax beans
Butter, salt and pepper
Yolk of 1 egg
1 teaspoon cornstarch or flour
Juice of 1/4 lemon
3/4 cup soup stock
String the beans and parboil them in salted, boiling water. Drain, cut
up into inch pieces and season with butter, salt and pepper. Beat the
egg yolk in a sauce pan. Beat in the flour and lemon juice, add the
stock (cold water will do) and cook the mixture over a moderate fire
until it thickens. Pour over the hot beans and let remain over the
fire a moment so that they will absorb the flavor of the sauce but not
long enough to curdle the egg.