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.