3 tb Butter
4    Thick slices of sourdough
OR pumpernickel bread,
Toasted
3 tb Flour
1 1/3 c  Dry white wine
1/2 ts Crushed tarragon
Nutmeg
8 md Green onions with tops,
Minced
1 c  Monterey Jack cheese
4    Green onions with tops,
Trimmed (opt. garnish)

Melt butter in medium saucepan over low heat.Stir in flour and cook for 2
minutes.Gradually,pour in the wine,whisking constantly. Cook over medium
heat until thickened,about 5 minutes. Stir in tarragon,8 chopped green
onions and the cheese.Cook over low heat,stirring constantly until cheese
is melted. To serve,arrange toast on plates,spoon sauce over toast.Sprinkle
with nutmeg and garnish with additional green onions,if desired. Makes 4
servings.