* 50 g (2 oz) Butter
* 2 tablespoons Onion or shallots, finely chopped
* 3 tablespoons chopped fresh Tarragon
* 3 tablespoons chopped fresh Parsley
* 275 ml (1/2 pint) full Cream Milk
* 5 tablespoons (60 ml) Dry sherry
* 25 g (1 oz) Plain flour
* good pinch of Salt
* good pinch of Paprika powder (not Smoked)
* good pinch of Mustard powder
* 5 tablespoons freshly Grated Parmesan cheese
* grind of Black pepper

===Method===
* Melt half of the Butter in a pan and gently sauté the Onions until translucent.
* Add the Flour, mix into a Roux and then gradually stir in the milk.
* Add the Parsley and Tarragon.
* Mix in the Sherry and Spices, season to taste and adjust to your liking.
* Add the remaining Butter and half of the Cheese.
* Mix well, if you are adding cooked pasta or vegetables add them at this point. Spoon the mixture into a lightly greased baking tray.
* Sprinkle with the remaining Cheese and Brown under the Grill.

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