120 ml dry wine 180 ml all-purpose broth 30 gr raspberry preserves 120 ml whipping cream 14 gr butter 30 ml green peppercorns in water
Instructions
the back of a spoon. Remove from heat and whisk in the butter. Strain the sauce into a sauceboat and discard the giblets. Stir in the peppercorns and serve the sauce with the roasted bird. Makes 1.5 Cups ~-