| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Creole, Desserts, Sauces |
32 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 3/4 |
c |
Water |
| 1/4 |
c |
Bourbon |
| 4 |
ts |
Lemon juice |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Butter or margarine |
| 3/4 |
ts |
Lemon rind,grated |
INSTRUCTIONS
1. 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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