Ingredients
- 120 ml whipping cream
- 120 ml dry wine (white)
- 180 ml all-purpose broth
- 30 gr raspberry preserves
- 30 ml green peppercorns in water
- 14 gr 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 1.5 Cups ~-
