Instructions: 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.

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