This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
This tasty dish makes a very pleasant change from ordinary plain boiled French beans, and is almost worthy of being served as a separate course.
I lb. of French beans, I onion, butter, salt and pepper.
Prepare the beans in the usual way, but do not shred them—-just break them in 3 or 4 pieces. Melt 3 or 4 tablespoons of butter in a deep frying-pan and when hot, put in the chopped onion. Simmer gently, but do not brown the onion. When it is a light golden colour, add the beans, which should have been put in boiling salted water till tender and then well drained—mix well with the onion, season with salt and pepper, and saute the beans till they are just beginning to brown. Turn the whole out on a hot dish and serve at once.