1/2 c. ground or finely chopped toasted hazelnuts
1/2 c. fine fresh bread crumbs or 1/4 c. dry bread crumbs
1 lb. green beans, stemmed
6 Tbs. butter
1 Tb. minced shallots
1/4 tsp. each salt and pepper
Combine the nuts and bread crumbs and set aside.
Blanch the green beans in boiling salted water for 2-3 minutes.
Refresh under cold running water and drain.
Heat water the butter in a saute pan.
Add the shallots and saute until softened.
Add the green beans, salt, pepper and hazelnut crumbs.
Saute several minutes to heat through.
Serve at once.
From The Frog and Commissary Cookbook