Put the shallots, bay leaf and red wine into a saucepan, bring to the boil and cook until just a third of the liquid is left.
Add the consommé and boil until just half the liquid is left.
Loosen the cornflour with a little cold water and whisk in, a little at a time, until a sauce consistency is reached. Whisk in the redcurrant jelly and simmer for a few m