Green peppercorn pan sauce

1 servings

Ingredients

Quantity Ingredient
Pan juices from a roast
2 Shallots -- minced
½ cup Cognac
2 cups Brown stock
Roux
2 tablespoons Green peppercorns --
Bottled
⅓ cup Heavy cream

Directions

Skim all but 1 tablespoon of the fat from the pan juices in the roasting pan. Add the shallots, and cook over moderately low heat, stirring, until they are softened. Add the Cognac and deglaze the pan over moderately high heat, scraping up the brown bits. Add the stock, bring the liquid to a boil, stirring, and reduce it to about 1-½ cups. Strain the mixture through a fine sieve into a heavy saucepan, bring to a boil, and whisk in bits of the roux until the mixture is thickened. Flatten 1 tablespoon of the peppercorns with the flat side of a knife, add them with the remaining 1 tablespoon peppercorns to the mixture, and stir in the heavy cream. Simmer the sauce for 3 minutes and add salt and pepper to taste.

Recipe By :

From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co

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