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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (535g)|
|Recipe Makes: 1|
|Calories from Fat: 1309 (90%)|
|Amt Per Serving||% DV|
|Total Fat 145.5g||194 %|
|Saturated Fat 91g||455 %|
|Monounsaturated Fat 38.5g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 389mg||120 %|
|Sodium 380.8mg||13 %|
|Potassium 615.6mg||16 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 23.5g|
|Protein 9.9g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1450
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.