Cognac cream sauce

Cognac cream sauce

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
2 tablespoons cognac
80ml cream
or 80ml Crème fraîche
1 tablespoon dry sherry
salt and freshly ground white pepper

Method

  1. Cook supremes for only 2 minutes on each side. Leave them in the pan, pour over cognac and set alight. When flames subside, add cream or crème fraîche and dry sherry. Allow to boil up; season to taste with salt and pepper. Pour over supremes and serve immediately.
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