Au poivre sauce

Au poivre sauce 1) Heat a knob of butter in a pan and straightaway add one finely chopped shallot. Stir until shallot starts to smell and add two big pinches of parsley, and stir.

Add big pinch of black pepper, stir and add a shot of brandy.

Flambe it and shake it over the heat.

Add a ladle of veal stock. Bring it up to the boil.

Add a pinch of salt. When it gets a treacle-like consistency, add the double cream.

Stir well. Add a knob of butter.

Serve as an accompaniment.