Ingredients

2 lb. fresh green beans
2 C. boiling water
2 tsp. salt
5 egg yolks
2/3 C. butter or margarine, melted
2/3 C. boiling water
3 Tbsp. lemon juice
1/2 tsp. salt
dash cayenne pepper

Cooking Instructions

Wash beans; cut off ends. Cut diagonally into 2″ pieces. Place in a large skillet with 2 C. boiling water and 2 tsp. salt. Boil gently, covered, for 12 to 15 minutes or until tender. Meanwhile, make Hollandaise Sauce: In top of a double boiler, with a wire whisk or fork, slightly beat egg yolks. Slowly stir in butter. Gradually add boiling water, beating constantly. Cook over hot, not boiling, water (water in double-boiler base should not touch pan above), stirring constantly, just until thickened. Remove from hot water. Gradually beat in lemon juice, salt, and cayenne pepper. Drain beans well; turn into a serving dish. Toss with Hollandaise, and serve immediately. Serves 8.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)