15 tb Unsalted butter
3    Shallots -- chopped fine
5 oz Mushrooms, trimmed, rinsed,
Dried -- chopped
Fine
1    Bay Leaf
1    Sprig Fresh thyme or
1 ts Dried thyme
3/4 c  Dry white wine
1 c  Brown veal stock
1 tb Chopped fresh tarragon or
1 ts Dried tarragon
1 tb Chopped parsley
Salt
Freshly ground pepper

Heat 3 tablespoons of butter in a medium frying pan over medium heat. Add
the Shallots and cook until soft but not colored. Stir in the mushrooms and
cook a few minutes. Add the bay leaf, thyme, and white wine. Bring to a
boil, reduce the heat and simmer until the liquid has evaporated. Remove
the bay leaf and thyme sprig. Add the stock, tarragon and parsley and
season to taste with salt and pepper. Bring to a boil, remove from the heat
and whisk in the remaining butter, bit by bit. Taste and adjust the
seasonings.