Broad Beans a la Creme

For this purpose the beans must be young; boil them in water with a faggot of parsley and some salt; when done, drain them in a colander; put them into a stewpan with two ounces of fresh butter, some chopped parsley, and as much winter-savoury as will cover the tip of a spoon, pepper, salt, and nutmeg; toss the beans over the fire for five minutes, and then incorporate with them a leason of four yolks of eggs and the juice of half a lemon; when the leason has become set in the beans, dish them up with neurons round them, and serve.