Put half a pint of white haricot into a stewpan with a pint of cold
water, half a teaspoonful of salt, and an ounce of butter; let it simmer
gently about one hour, or until quite tender, then put them on a sieve
to drain; have ready a clean stewpan, put in the haricot with three
tablespoonfuls of bechamel sauce (No. 7), a little chopped parsley, and
salt, three pats of butter, and the juice of half a lemon, mix well
together and serve where indicated.