When a lump of _Maitre d'hotel_ butter is added they form what the French call _haricots vert a la Maitre d'hotel_.

In this case, a slight suspicion of garlic may be added by rubbing the stew-pan in which the French beans are tossed together with the _Maitre d'hotel butter_.

When oil is added, a little chopped parsley will be found an improvement, as well as pepper, salt, and a suspicion of nutmeg.
French beans are very nice flavoured with oil and garlic, and served in a border of macaroni.
FRENCH BEAN PUDDING .-- When French beans are very old they are sometimes made into a pudding as follows:--They must be trimmed, cut up, boiled, with or without the addition of a few savoury herbs.

They must be then mashed in a basin, tied up in a well-buttered and then floured cloth, and boiled for some time longer.

The pudding can then be turned out.