| 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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