Boil the beans as before, when boiled put two spoonfuls of chopped
onions in a stewpan with a quarter of a pound of butter, pass them a few
minutes over the fire, keeping them quite white, add a spoonful of flour
(stir well in) and a pint of good white stock, boil until it adheres to
the back of a spoon; then add your beans, toss them well together, add a
teaspoonful of chopped parsley, the juice of a lemon, a little pepper,
salt, and sugar, finish with six pats of butter, and four spoonfuls of
liaison (No. 119), dress them as high as possible upon the dish, or in a
croustade of bread.