Currant Jelly Sauceother sauce 2 tablespoon butter 1/4 cup scallions -- chopped 1 tablespoon all-purpose flour 1 cup chicken stock 3 tablespoon currant jelly 1 tablespoon creme de cassis Melt butter and saute scallions for two minutes. Stir in flour and cook, stirring, one minute more. Gradually add stock, stirring constantly, and bring to a boil. Turn off heat. Add currant jelly and creme de cassis, and stir until smooth. Recipe By : Elizabeth Powell |
