This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Cut, wash, and boil the beans, and then throw them into a cullender. Put a piece of butter into your table-dish, lay the Leans on it, and garnish them with chopped parsley laid round like a cord; heat the dish and serve.
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