Green Pepper Cream Sauce

Rinse the peppercorns and let them drain.

Pour out the fat from the pan of your cooked meat of choice, add the peppercorns and deglaze off the heat with the cognac; if you want, you can flambé with a lit match by tilting the pan slightly and holding it against the flame. Be careful: keep your distance, hold the pan with a towel, and turn off the extractor fan. Flambéing is allowed, but not necessary.

Add the veal stock and cream, season with a pinch of salt, and let everything simmer until the sauce reaches the desired nice thickness. Serve immediately with your meat.