Recipe for Sauce Paradis (Especially for Pigeons, Young and Roasted)

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Yield:

Ingredients:

Amount	Ingredient
4 tbl	Butter
4 tbl	Flour
2 cup	Double-strength Scottish Pheasant Stock see * Note
	(simmer 4 cups to reduce to half volume)
1/2 cup	Madeira wine
2 tbl	Red-currant jelly
2 cup	Seedless white grapes

Instructions:

Instructions: Melt butter, add flour, and stir until smooth. Add stock and cook, stirring, until slightly thickened. Add wine and jelly and stir until jelly is melted. Add grapes and truffles.

This recipe yields 4 cups of sauce.

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