Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| ¼ cup | Scallions -- chopped |
| 1 tablespoon | All-purpose flour |
| 1 cup | Chicken stock |
| 3 tablespoons | 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