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)

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.