Preparation:

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 for 2 to 3 minutes or until slightly reduced.

Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired.

NOTE: Serve hot with steaks, veal or fish dishes.

Yields: 3/4 cup
Source:
Submitted by: Recipe Group Member
Date:

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