Herb Sauce -

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

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