Yield: 1 Servings
Measure | Ingredient |
---|---|
3 ounces | Bacardi rum |
1 teaspoon | Tomato ketchup |
½ ounce | Lemon juice |
¼ pint | Chicken stock |
2 ounces | Butter |
1 teaspoon | Salt |
1 teaspoon | White pepper |
1 teaspoon | Cornstarch |
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@....
Recipe by: Goombay Madness
Posted to Bakery-Shoppe Digest V1 #254 by "Jazzbel" <jazzbel@...> on Sep 20, 1997