Buttered green beans 1 (Haricots verts à l'Anglaise) from Mastering the Art of French Cooking, Volume One (page 444) by Julia Child and Louisette Bertholle and Simone Beck

  • butter
  • green beans
  • Serves : 6-8

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beef sauté with cream and mushroom sauce (Sauté de boeuf à la Parisienne)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on May 06, 2026

    Perfect!

  • lholtzman on April 02, 2025

    Did I need a recipe for this? No. Was I happy for the instructions and proportions? Yes! This was much more buttery than I would have done and it was so much tastier. I used steam in a bag green beans, so this came together very quickly.

  • Delys77 on October 31, 2011

    I have to admit I put less butter than she suggested which might have impacted the results. I'm not sure thought since I found them buttery enough, but not necessarily enough acidity since she suggests you go light on the lemon juice. Overall it is a good dish, but nothing spectacular. I do suggest you cook the beans far less than she suggest, maybe check after 6 minutes.

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