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Tarragon sauce


Tarragon Sauce

Ingredients: Tarragon, stock, butter, flour.

To half a pint of good stock add two good sprays of fresh tarragon, simmer
for quarter of an hour in a stewpan and keep the lid on. In another stewpan
melt one ounce of butter and mix it with three dessert-spoonsful of flour,
then gradually pour the stock from the first stewpan over it, but take out
the tarragon. Mix well, add a teaspoonful of finely chopped tarragon and
boil for two minutes.

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