Preparation:
combine salt, white pepper, ginger, thyme, sage, cayenne, and cumin-mix well and set aside heat butter and chicken fat in a large skillet, over a moderate flame add celery, onions, and garlic heat and stir for 5 minutes whisk in seasonings mixture and saute for another 5 minutes whisk in stock bring to a boil, reduce heat, and simmer for 20-25 minutes, until reduced to 1 quart whisk in ground gingersnaps, heat and stir for 10 minutes add brown sugar and additional ground ginger to taste strain well keep warm serve hot or warm |
