Sauce Chausseur

Sauce Espagnole
2-3 Tbl butter
5 oz mushrooms
1 large shallot
1 clove garlic
6 oz dry white wine
3 fresh medium tomatoes
1 fresh chervil sprig
1 fresh tarragon sprig
Chop the mushrooms finely. Mince the shallot. Pulverize the garlic. Peel, de-seed and quarter the fresh tomatoes, or substitute 5 halved canned tomatoes for them.

Melt the butter in a sauteuse. Add the mushrooms. Saute the mushrooms over a relatively high flame for a few minutes. Add the chopped shallots, turn down the flame and allow them to sweat for several minutes. (Mushrooms and shallots sweated down constitutes a duxelles - a basic French culinary invention.) Quench with white wine, and add the Sauce Espagnole, tomatoes and garlic to the pan. Adjust for seasoning. Bring the contents of the pan a slow boil. Simmer for 15-20 minutes. Sprinkle in chervil and tarragon, then cut off the heat.

Fresh parsley may be substituted for the chervil. 1/4 Tsp dried tarragon may be substituted for fresh tarragon.