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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