Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 4 \N | Thick slices of sourdough |
| \N \N | OR pumpernickel bread, |
| \N \N | Toasted |
| 3 tablespoons | Flour |
| 1⅓ cup | Dry white wine |
| ½ teaspoon | Crushed tarragon |
| \N \N | Nutmeg |
| 8 mediums | Green onions with tops, |
| \N \N | Minced |
| 1 cup | Monterey Jack cheese |
| 4 \N | Green onions with tops, |
| \N \N | Trimmed (opt. garnish) |
Melt butter in medium saucepan over low heat.Stir in flour and cook for 2 minutes.Gradually,pour in the wine,whisking constantly. Cook over medium heat until thickened,about 5 minutes. Stir in tarragon,8 chopped green onions and the cheese.Cook over low heat,stirring constantly until cheese is melted. To serve,arrange toast on plates,spoon sauce over toast.Sprinkle with nutmeg and garnish with additional green onions,if desired. Makes 4 servings.