• 1 French shallot
• 1 tablespoon coarsely ground black pepper
• 50 ml (approx

Peel and finely chop the French shallot. Toast the pepper in a dry saucepan, flambé with the cognac, add the French shallot, and veal stock, reduce for 5 minutes. Add the cream, reduce until it reaches the desired consistency, then season.