2 tbsp. fresh chopped ginger
1/2 c. fresh tomato, peeled, de-seeded & chopped
2 beef bouillon cubes, dissolved in 3/4 c. water
1 c. heavy cream
3 tbsp. fresh lime juice
1/2 stick cold butter, sliced
1/4 c. scallions, fine, diced, greens only
Salt & pepper to taste

Melt 1 tablespoon butter in heavy skillet on medium high. Add ginger. Cook 2 minutes. Add bouillon and water. Reduce down 2/3 by cooking to a glaze. Add tomatoes, cook until soft. Stir in 1/2 scallions. Add cream, cook until thickened reducing to 1/2. Remove from heat. Add butter, one slice at a time. Add limes. Serve immediately over chicken breast, veal chop or fish.