Tarragon Sauce Recipe

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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