Tarragon Sauce
From:	Marie-Thé
Comments:	Serve with chicken breats. Can easily be frozen.
Servings:	40 cups [10 L]
Ingredients	Preparation
16 cups [4 L] water 8 cups [2 L] dry white wine 16 ounces [500 ml] chicken broth 3/4 ounce [21 g] fresh tarragon, minced 2 pounds [1 kg] fresh mushrooms, chopped 15 green onions 8 cups [2 L] cream 15% m.s.g. Salt and pepper	Heat water, white wine and chicken broth. Add tarragon, mushrooms and green onions. When it starts to boil, take away from heat and delicately add cream, salt and pepper. Simmer until thickened, in a double-boiler if possible. Stir often.