| Instructions: |
2 tb Unsalted butter
2 Shallots, finely chopped
1 tb Brandy
1/2 c Dry white wine
1/2 c Chicken stock
2 ts Green peppercorns, coarsely
-crushed
3 tb Whipping cream
1 tb Chopped fresh parsley
Fresh parsley sprig (opt)
Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add
brandy to pan and allow to heat through for a few seconds, then
flame. When flames subside, add wine to shallots.
Stir in stock and peppercorns and boil rapidly 2-3 minutes or until
slightly reduced.
Remove from heat and stir in cream and chopped parsley. Return to
medium heat and heat through 2-3 minutes, stirring constantly.
Garnish with parsley sprig, if desired.
Makes 3/4 cup.
NOTE: Serve hot with steaks, veal or fish dishes.
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