Buttered green beans 2 - with lemon juice and parsley (Haricots verts à la maître d'hotel) from Mastering the Art of French Cooking, Volume One (page 444) by Julia Child and Louisette Bertholle and Simone Beck

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Notes about this recipe

  • lholtzman on August 16, 2025

    Delicious and easy. Perfect for fresh green beans from the garden or Farmers Market.

  • SpatulaCity on October 25, 2023

    Used Haricots verts so adjusted down the cooking time to 2:30 min boil, then shocking in ice water. Liked the method of tossing the beans in a dry pan to evaporate excess water because the beans seemed to soak up the butter and lemon better. Was a perfect and easy veg side.

  • mharriman on April 18, 2022

    I blanched my green beans the night before and tossed them in butter before serving the next day, with drops of lemon as directed, but I found the total cooking times way too long and the amount of butter called for to be over the top. Even with a much smaller amount, the butter was way too much to my liking. The lemon juice added a nice touch. I would use the idea from this recipe again but reduce the blanching and final cooking times, reduce the amount of butter, and increase the amount of lemon called for.

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