Instructions: Add enough stock or consomme to liquid to make 1 1/2 cups.

Melt butter in skillet over low heat or in top of double boiler. Blend in flour and dry mustard.

Gradually add liquid. Cook, stirring, until mixture begins to thicken.

Stir a small amount of mixture into egg yolks, add with lemon juice to first mixture. Cook and stir until thickened.

Add salt if needed.

Placed drained beans in saucepan with water. Heat through, drain.

Arrange in bundles on serving dish. Spoon part of sauce over tops. Pass remainder.

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