1 c. sliced fresh mushrooms
1 tbsp. chopped shallots or onions
2 cloves garlic, minced
1/4 tsp. dried thyme, crushed
1/4 tsp. dried tarragon, crushed
2 tbsp. butter
1 tbsp. flour
3/4 c. light cream or milk
2 tbsp. snipped fresh parsley
1/4 c. chicken broth
1 tbsp. brandy
1 1/2 tsp. lemon juice
4 slices bacon, cooked crisp, drained & crumbled

Cook mushrooms, onion, garlic, thyme and tarragon in melted butter 4-5 minutes. Stir in flour. Add cream or milk and chicken broth, stirring until mixture is thickened and bubbly over medium heat. Add parsley, brandy and lemon juice. Cook and stir 1 minute. Serve over sliced cooked beef, pork or veal and sprinkle with bacon.