Ingredients
- 1/2 c whipping cream
- 1/2 c dry wine (white)
- 3/4 c all-purpose broth
- 2 tb raspberry preserves
- 2 tb green peppercorns in water
- 1 tb butter
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 1/2 Cups ~-
