Categories: Sauces, Vegetables 
      Yield: 6 servings 
  
      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