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Recipe by: katlyne
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See below ingredients and instructions of the recipe
2 tb Butter
1/4 c Scallions -- chopped
1 tb All-purpose flour
1 c Chicken stock
3 tb Currant jelly
1 tb 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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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