Recipe - Currant Jelly Sauce

2 tablespoon Butter
One fourth cup Scallions chopped
1 tablespoon Allpurpose 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip