Currant jelly sauce
6 Servings
Ingredients
Quantity | 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 |
Directions
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
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