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Ravigote Sauce Hot

1 cup consomme 1/2 teaspoon vinegar 2 tablespoons Gold Medal flour 1 tablespoon butter 1/2 clove of garlic 2 tarragon leaves 2 chervil leaves 1/4 teaspoon salt 1/8 teaspoon pepper Cook the herbs, chopped fine, with the vinegar and consomme for ten minutes and drain through a cloth. Melt the butter, add the flour, mixed with seasonings, cook together, add the consomme, a little at a time. When it becomes smooth add the chopped herbs.