Orange Sauce

Pour the water into a small pan, and add the finely grated rind and the juice of the orange. Put the receptacle onto the heat and allow the liquid to simmer for about 3 minutes. At this point, add the orange jelly and the rum to the liquid. Continue to simmer gently. When the mixture becomes homogeneous, blend in the butter worked to a cream with the starch and slowly thicken. When the sauce becomes velvety, pour (cold or tepid) into a sauce-boat and put into the fridge to chill.