Piquant Sauce

2 tb Margarine or butter
1 Thin slice onion
2 tb All-purpose flour
1 c Beef broth
1/4 ts Salt
1/8 ts Pepper
1/4 c White wine
1 tb Chopped fresh parsley
1 tb Chopped gherkins
1 tb Finely chopped onion
1 1/2 ts Chopped fresh or 1/2 ts Dried chervil leaves

Try with beef, veal or fish. Heat margarine in 1-1/2-quart saucepan over low heat until melted. Cook and stir onion in margarine until onion is brown; discard onion. Stir flour into margarine. Cook over low heat, stirring constantly, until flour is deep brown; remove from heat. Stir in broth, white wine, parsley, gherkins, onion and chervil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.

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