Boil the beans as before, when done drain them quite dry, put them into
a stewpan with three parts of a pint of béchamel sauce (No. 7), six
spoonfuls of stock, pepper, salt, sugar, a bunch of green onions, and
parsley; stew gently ten minutes, take out the bunch, add a teaspoonful
of chopped parsley, and finish with a liaison of two yolks of eggs mixed
with a gill of cream, stir in quickly, and when it begins to thicken
serve as in the last.