Ingredients

• 1 pt. veal stock
• 1 pt. chicken stock
• 1 bunch parsley
• 1 bunch green onions
• 1/2 cup Parmesan cheese
• 12 pepper corns
• 1 tsp. tarragon
• 1/2 cup red wine.

Method

1. Bring stock to a slow boil, add onions, parsley, tarragon, and tied pepper corns, add roux when onions are soft, boil slowly 10 minutes. Add other ingredients, correct seasoning.