Sauted French Beans

Haricots verts sautés


Cut the beans rather fine, put them in water and well wash them; put plenty of boiling water in a saucepan and a tiny bit of soda, and season with salt, then put in the beans; bring them quickly to the boil and cook for twenty minutes (or half an hour if not tender); strain off the water, dry them well and put them in a sauté or clean fryingpan and place on the stove; let them get well heated and dry and then put in a nice piece of butter; turn them about for a minute or so, mix with them a little chopped parsley and a few drops of strained lemon juice. Serve at once, and be sure they are very hot.