| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Breakfast |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh orange juice |
| 1 |
c |
Unsalted butter |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
(From "The New Basics" by Julee Rosso and Sheila Lukins. Workman;
1989)
Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 10-12 minutes. You
should have 1/4 cup syrup. Set it aside. In another saucepan, melt
the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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