946 | String Beans, with Cream.
—Place the blanched beans (No. 945) in a saucepan with an ounce of butter, and cook on the stove for five minutes, tossing them well. Season with half a pinch of salt, the same of pepper, and add half a bunch of chives and two sprigs of parsley tied together. Pour in half a cupful of fresh cream or milk, diluted with two egg yolks. Heat well, without boiling, for five minutes. Then serve as a hors-d’œuvre or entremet. Sugar may be added with advantage, if desired.