- 1/2 pint of good stock
- 2 good sprays of fresh tarragon
- 1 ounce of butter
- 3 dessert-spoonsful of flour
- 1 teaspoonful of finely chopped tarragon
To stock add tarragon, simmer for quarter of an hour in a stewpan and keep the lid on.
In another stewpan melt butter and mix it with flour, then gradually pour the stock from the first stewpan over it, but take out the tarragon. Mix well, add tarragon and boil for two minutes.
The Cook's Decameron.
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