French Beans with Fine-Herbs

Boil the beans as directed in the foregoing case; put two pats of fresh butter into a stewpan with a tablespoonful of chopped and parboiled parsley, and two shalots also chopped, a little nutmeg, mignionette-pepper and salt, and the juice of a lemon; simme this over the fire until melted, and then throw the beans in; toss the whole together, and dish them up with croutons round them.