| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Bacardi rum |
| 1 |
ts |
Tomato ketchup |
| 1/2 |
oz |
Lemon juice |
| 1/4 |
pt |
Chicken stock |
| 2 |
oz |
Butter |
| 1 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
In a saucepan, pour bacardi rum. Add tomato ketchup, chicken stock and
reduce by half. Add diluted cornstarch and simmer for 5 minutes. Add butter
an whisk into mixture, season with salt and pepper to taste. Typed by
jazzbel@batelnet.bs.
Recipe by: Goombay Madness
Posted to Bakery-Shoppe Digest V1 #254 by "Jazzbel"
<jazzbel@grouper.BatelNET.bs> on Sep 20, 1997
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