1 lb Green beans; fresh, trimmed

-and french cut 1 c Water

1/2 lb Mushrooms; fresh, sliced

3 tb Butter

1/2 c Ham; chopped

ds Nutmeg 1/4 c Parmesan; grated

1/2 ts Salt

2 tb Butter

1 c Heavy cream

1 Egg

1 Lemon; juice of

Salt; to taste Pepper; to taste Cook green beans in salted water using the 1/2 teaspoon salt in covered pot until crisp tender. Drain. In skillet, suate sliced mushrooms in 2 tablespoons butter. Add mushrooms to green beans using slotted spoon. Add 3 tablespoons butter and cream to beans and cook, uncovere, on low heat

until absorbed. In a small bowl, beat egg, nutmeg, lemon juice and grated parmesan cheese. Stir ham into green beans and mushrooms and heat through. Mix egg mixture in and remove form heat. 6 servings

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman