Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter 1 c Chicken Stock (See Stocks)
2 lg Shallots, Finely Chopped 1/2 c Dry White Wine
1/2 c (2 Oz) Mushrooms, Finely 1 tb Chopped Fresh Chives
-Chopped 1 tb Chopped Fresh Tarragon
2 tb Unbleached Flour 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

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