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Provincial Sauce

Put into a saucepan two tablespoonfuls each of finely-chopped shallots and mushrooms, two cloves of garlic cut into halves, a bunch of sweet herbs and one-half teacupful of salad oil; season to taste with pepper and salt and stir the whole over the fire for a few minutes; then pour in by degrees in equal quantities some broth and white wine. When boiling move the saucepan to the edge of the fire and let the contents simmer gently for half an hour. Remove the bunch of sweet herbs, and serve the sauce.