From: The Thorough Good Cook

Sauces: 49. Provencale

Chop finely some shallots, a small leek, let these slightly brown in a small quantity of olive oil. Then add a little flour, and moisten with a mixture of broth and Chablis. Chop some mushrooms (raw, or lightly fried in butter) with some parsley. Put this into the sauce, with a pinch of pepper and salt. Let it boil for ten minutes, and just before serving add the juice of a lemon.

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