Instructions: Wash mushrooms; if ends of stems are dark or spongy cut ends away. Preheat oven to 375 . Butter bread generously. Place bread, buttered side up, on oven rack and bake until brown.

Keep warm. Melt 1/4 cup butter in wide saucepan or skillet.

Add shallots, and saute until shallots are soft. Add mushrooms, and saute until they are tender and no liquid remains in pan. Dis- solve flour in cream. Add cream, chicken broth and tarragon to pan with mushrooms. Simmer slowly, stirring frequently, 10 min- utes. Remove from heat. Add tarragon vinegar and port. Add salt and pepper to taste. Place toast on serving plates. Spoon mushrooms on toast.

Serves 4

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