Required: Half a pound of haricot beans. One onion. One clove.

A bunch of parsley and herbs. The juice of half a lemon. One egg.

Three-quarters of a pint of white sauce. Salt and pepper. Milk and water to cover.

Soak the beans in cold water overnight, then put them in a stewpan with milk and water in equal proportions to cover them. Add the herbs tied together, the clove, and onion cut in slices. Put the lid on the pan, and let the contents simmer gently until the beans are quite tender; they will probably take about three hours. Stir them often, and, if neces-sary, add more milk and water. When they are tender, take out the herbs, clove, and onion, and drain off any liquid that has not been absorbed. Heat the sauce in a clean pan, add the juice of the lemon and the beaten egg, and lastly the beans. Make the mixture thoroughly hot, but be careful that it does not boil, or it will curdle. Put the beans in a hot dish and, if liked, sprinkle over a little chopped parsley.