1 lb. young French beans 1 teaspoon chopped grated onion parsley

2 tablespoons wine , 1 teaspoon sugar vinegar salt and pepper

Clean the beans and slice them. Cook them in boiling salted water and
drain them well. Save the stock. Cook about half a cupful of the strained
stock with the vinegar, sugar, parsley and seasoning. Arrange the beans in
a seeing dish, sprinkle with grated onion and pour the cooled stock over.
Sene cold.