Recipe - Herb Sauce

3 tablespoon Butter
2 lg Shallots, Finely Chopped
One half cup (2 Oz) Mushrooms, Finely
Chopped
2 tablespoon Unbleached Flour
1 cup Chicken Stock (See Stocks)
One half cup Dry White Wine
1 tablespoon Chopped Fresh Chives
1 tablespoon Chopped Fresh Tarragon
3 tablespoon 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 One half cups of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams