Sauce Paradis (especially for pigeons, young and roasted)

Recipe Ingredients

4 tablespoons	60ml	Butter
4 tablespoons	60ml	Flour
2 cups	474ml	Double-strength Scottish Pheasant Stock - see * Note
		(simmer 4 cups to reduce to half volume)
1/2 cup	118ml	Madeira wine
2 tablespoons	30ml	Red-currant jelly
2 cups	474ml	Seedless white grapes
2 cups	474ml	Truffles (or mushrooms) - sliced (large)

Recipe Instructions

* Note: See the "Scottish Pheasant Stock" recipe which is included in this collection.

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.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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