Flageolets au Beurre (Hot)
Having boiled and drained the beans, place a pat of butter in the saucepan just before serving.
Flageolets au Maître d’Hôtel (Hot)
Make a butter by mixing 1 oz. of butter, the juice of ½ a lemon, a teaspoonful of chopped parsley, a pinch of salt and pepper, mix well and form into a pat. When the beans are cooked and drained, place this with them, shake and serve.
Flageolets à la Crême de Fromage (Hot)
(With Cheese Sauce)
Follow the directions for French beans, substituting flageolets, and boiling in the ordinary way.
Cabbage with Cheese Sauce (Hot)
Boil a cabbage, cut it in 8 pieces, then place it in 1 pint of cheese sauce, make it thoroughly hot, and serve with the sauce poured over it.