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, adda
teaspoonful of finely chopped tarragon and boil for two minutes.
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