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| 3 Esslöffel | butter |
| 2 gross | Shallots finely chopped |
| 1/2 Tasse | (2 Oz) Mushrooms, Finely Chopped |
| 2 Esslöffel | flour unbleached |
| 1 Tasse | Chicken Stock (See Stocks) |
| 1/2 Tasse | white wine dry |
| 1 Esslöffel | chives fresh, chopped |
| 1 Esslöffel | tarragon fresh, chopped |
| 3 Esslöffel | parsley fresh, chopped |
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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.
From The Complete Book Of Sauces by Sallie Y. Williams
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