Sauce Aux Fines Herbes.
Ingredients: Half a pint of good stock, three table-spoonfuls of mushrooms, one table-spoonful of onions, two table-spoonfuls of parsley, and one shallot, all chopped fine. Fry the shallot and onion in a little butter until they assume a light-yellow color, then add a tea-spoonful of flour and cook it a minute; stir in the stock, mushrooms, and parsley, simmer for five minutes, then add a little Worcestershire sauce, and salt to taste. If no Worcestershire sauce is at hand, add pepper to taste in its place.