Cook the shallots in one tablespoon of butter until they are golden brown. Add three-quarters cup of the dry white wine and cook until it is reduced by half. Add the brown sauce and cook for ten minutes. Strain through a sieve and bring to the boil. Turn off the heat and stir in the two tablespoons cold butter. Add remaining wine and the herbs. Serve hot.
© 1966 Craig Claiborne estate. All rights reserved.