Recipe - Black Pepper Cider Sauce

225 ml Veal stock or light chicken
stock
1 tablespoon Butter; unsalted
125 ml Red wine
2 Sprigs thyme
4 Shallots
125 ml Double cream
1 tablespoon Black peppercorns to taste;
crushed
125 ml Cider; (medium dry)
2 Cloves garlic
50 ml Calvados; (optional)

Saute shallots and garlic and add the thyme, red wine and cider and
reduce by half. Add the stock and reduce by half again.

Over a medium heat pour in the cream and reduce until the sauce
begins to thicken. Whisk in the butter. Sieve and keep warm and add
the crushed pepper corns.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.