| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 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) |
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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