Ingredients

Whole Black Peppercorns - 1/3 Cups

Brandy - 2/3 Cups

Heavy Cream - 1 & 1/3 Cups

Basic Veal Sauce - 1 & 1/3 Cups Found under Sauce

Preparation

  1. Place the peppercorns in a heavy, resealable bag & using either a mallet or bottom of a pan, pound the peppercorns so they are CRACKED, but still in large pieces
  2. In a dry, heavy bottomed sauce pan toast the peppercorns over medium-heat
  3. Tossing constantly until fragrant (Approx. 4 mins)
  4. Carefully add the Brandy & bring to a BOIL
  5. Reduce heat to a SIMMER and reduce liquid by 75%
  6. Add heavy cream
  7. Raise heat slightly and continue to cook until sauce is reduced by 50%
  8. Add the Basic Veal Sauce and bring to a SIMMER
  9. Season with salt & keep warm until needed