Simmer 10 crushed peppercorns in ½ cup vinegar. Reduce to 2 tablespoons. Strain liquid into Demi-glace sauce. Mix bit of hot sauce into ¼ cup crème fraîche, then stir back into sauce.
Cut 1 truffle and the white of one hard-cooked egg into crescent shapes. Use ½ inch. pastry tube, a truffle cutter, a small cooky cutter or the “hole” of a doughnut cutter to stamp out crescents. Add to sauce. Adjust seasonings and thickness. Heat and serve. For broiled meats.