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James's Pigeon & Currant Sauce

6 x Pigeons giblets removed,
    and reserved
2 oz Bacon or salt pork
3 1/2 tbl Butter
    Salt to taste
    Chicken broth
    Kitchen Bouquet
    Chopped fresh parsley
3 tbl Flour
1 tbl Red-currant jelly
1/2 cup Heavy cream

 Method :
Truss birds and wrap breasts with bacon or salt pork. Brown birds and giblets in butter. Add a dash of salt, enough chicken broth to cover bottom of skillet, and enough Kitchen Bouquet to color lightly. Cover and simmer gently for about 1 hour, or until tender, adding more broth if necessary to prevent drying. Remove birds and keep warm; sprinkle birds with parsley. Measure cooking liquid and add enough more broth to make 2 cups; bring to a boil. Mix flour with a small amount of water until smooth, then add to boiling liquid and cook, stirring, until thickened. Add jelly and melt over low heat. Strain juices, discarding giblets. Add cream, adjust seasoning, and reheat to serving temperature.
This recipe yields 6 servings.