| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Creole, Desserts, Sauces |
32 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 3/4 |
c |
Water |
| 1/4 |
c |
Bourbon |
| 4 |
t |
Lemon juice |
| 1 |
T |
Cornstarch |
| 2 |
T |
Butter or margarine |
| 3/4 |
t |
Lemon rind, grated |
INSTRUCTIONS
Combine sugar and cornstarch in small saucepan; stir in water. 2.
Cook, stirring constantly, until mixture boils and thickens. 3. Remove
from heat; stir in butter untuil melted. 4. Add bourbon, lemon rind
and juice; mix well. until fish flakes easily. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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