The Myrtle Reed Cook Book

by Myrtle Reed

STRING-BEANS À LA BRETONNE

Prepare according to directions given for [Boiled String-Beans]. Cut two small onions into thin slices, fry golden brown in butter, dredge with flour, and add a little white stock. Cook until thick, stirring constantly, and seasoning with salt and pepper. Add the cooked beans to the sauce with a crushed bean of garlic, cook for ten minutes, sprinkle with minced parsley, and serve. The garlic and parsley may be omitted and one chopped onion used.