1 cup beef or chicken stock
1 cup cream
2-3 teaspoon canned green peppercorns, rinsed and drained
1 tablespoon. brandy
Heat stock over low heat until boiling. Add in cream and peppercorns. Boil for 8-10 minutes, stirring constantly until slightly thickened. Add the brandy and boil for 1 minute.
Good with steaks or chicken breasts fillets
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