MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gingersnap Gravy
 Categories: Sauces, Chilies, Citrus
      Yield: 6 Servings
 
MMMMM-------------------------SEASONINGS------------------------------
      1 ts Black pepper
    1/2 ts Salt
    1/2 ts White pepper
    1/2 ts Ground ginger
    1/2 ts Dried thyme leaves
    1/4 ts Rubbed sage
    1/2 ts Ground cayenne pepper
    1/4 ts Ground cumin

MMMMM---------------------------GRAVY--------------------------------
      2 tb Chicken, pork, or beef fat
      2 tb Unsalted butter
    3/4 c  Onions; fine chopped
    1/2 c  Celery; fine chopped
    1/2 ts Garlic; minced
      6 c  Chicken stock (not broth)
      1 c  Pan drippings from chicken 	
      8    Gingersnap cookies 	
      1 ts Light brown sugar; or more
      1 ts Ground ginger; or more
 
  Combine the seasoning mix ingredients in a small bowl and set aside.
  Melt the fat and butter in a large skillet over medium heat. When
  almost melted, add the onions, celery, and garlic; saute 5 minutes,
  stirring occasionally.
  
  Stir in the seasoning mix and cook 5 minutes more, stirring
  occasionally. Add the stock and pan drippings; bring to a boil over
  high heat and boil rapidly until liquid reduces to about 1 quart,
  about 25 minutes.
  
  Then crumble the gingersnaps into the stock mixture and whisk with a
  metal whisk until they are dissolved.
  
  Continue cooking 10 minutes, whisking frequently and making sure the
  gingersnaps are thoroughly dissolved. During this time, taste the
  gravy; if the ginger flavor is not pronounced add the 1 tb brown
  sugar and the 1 ts ginger or add both to taste. Strain the gravy.
  
  Makes 2-1/2 to 3 cups.
  
  From Paul Prudhomme's "Louisiana Kitchen"
 
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