|Red wine||2 Cup (32 tbs)|
|Mixed herbs||1 Bunch (100 gm)|
|Garlic||1 Clove (5 gm)|
Boil the wine, to which you have added the bunch of mixed herbs, and the garlic, shallot and onion, chopped; reduce it by evaporation in boiling for 20 minutes over a gentle heat.
Melt 4 tablespoonfuls of butter, and stir in the flour to make a roux.
Stir in the wine, strained, and reduce some more if necessary.
When cooked, bind, away from the heat, by beating in 2 tablespoonfuls of butter.
You may if you like add at the same time 1 or 2 tablespoonfuls of brandy.serve as desired.