Cut about fifty middling sized French beans into diamonds, and boil them
very green in salt and water; when done, drain them upon a sieve; then
put ten tablespoonfuls of white sauce (No. 7) in a stewpan, with two of
white broth (No. 133), one ounce of fresh butter, a salt-spoonful of
salt, half a one of white pepper, one of chopped parsley, and the juice
of half a lemon; then add the French beans; mix all well together
without breaking the beans; when quite hot, stir in two tablespoonfuls
of liaison (No. 119), and serve.