| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sauces | 1 | Servings | |
INGREDIENTS
| 2 | T | Unsalted butter |
| 2 | Shallots, finely chopped | |
| 1 | T | Brandy |
| 1/2 | c | Dry white wine |
| 1/2 | c | Chicken stock |
| 2 | t | Green peppercorns, coarsely |
| crushed | ||
| 3 | T | Whipping cream |
| 1 | T | Chopped fresh parsley |
| Fresh parsley sprig, opt |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1216
Calories From Fat: 380
Total Fat: 43.2g
Cholesterol: 126.3mg
Sodium: 889.1mg
Potassium: 4246mg
Carbohydrates: 175g
Fiber: 34.1g
Sugar: 85.4g
Protein: 31.6g