The Bayonet

Using Julia Child's Blanched Green Beans as a base, this classic side dish is fabulous for entertaining.

 

Buttered Green Beans 

• 3 pounds hot, Blanched Green Beans
• Salt and pepper
• 4 to 8 tablespoons of butter, cut into pieces

Toss the hot beans in the saucepan or skillet over moderately high heat to evaporate their moisture. Toss briefly again with salt and pepper to taste. Turn them into the serving dish, distribute the butter over them, and serve at once.