Serves: 32
Total Calories: 20
Yield: 4 cups
Melt the butter; add flour and stir until smooth. Add veal stock and cook, stirring constantly, until slightly thickened. Add wine and jelly and stir until jelly is melted. Add the grapes and truffles.
Author’s note: Chicken stock may be substituted for veal stock. You may add this to chicken breasts or veal chops.
This Sauce Paradis recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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