3 tb Butter
2 lg Shallots, Finely Chopped
1/2 c (2 Oz) Mushrooms, Finely
-Chopped 2 tb Unbleached Flour
1 c Chicken Stock (See Stocks)
1/2 c Dry White Wine
1 tb Chopped Fresh Chives
1 tb Chopped Fresh Tarragon
3 tb Chopped Fresh Parsley
Just a little of this colorful sauce will turn any meat or poultry dish into something special. Try it on poached eggs, too, or as a sauce for pasta or rice. Salt And Freshly Ground Pepper, To Taste Melt the butter in a large heavy saucepan over medium heat. Stir in the shallots and mushrooms and saute until tender, about 5 or 6 minutes. Whisk in the flour, then add the stock and stir until smooth. Simmer over low heat until the sauce is thick, about 5 minutes. Add the wine and herbs and simmer 5 to 10 minutes longer. Season to taste and serve immediately. Yield: About 1 1/2 cups of sauce. From The Complete Book Of Sauces by Sallie Y. Williams