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Ravigote Sauce

Pour one-half pint of stock into a saucepan with a small quantity of white wine; chop fine some herbs, such as chervil, tarragon, chives, and parsley, or whatever are in season, making about three tablespoonfuls in all and mix them well with the stock; season with a small quantity each of salt and pepper, and stew them gently twenty or twenty-five minutes. Mix one tablespoonful of flour with one tablespoonful of butter, then stir this into the sauce, and continue stirring them by the edge of the fire until thick. Squeeze a small quantity of lemon juice into the sauce, and serve it.