Green pepper cream sauce

Rinse the pepper balls and let them drain.

Pour the fat from the pan of your baked meat of your choice, add pepper balls and deglack from the fire with the cognac, if you want you can flambé with a burning match by keeping pan tilted and holding it. Note: keep your backwards, take the pan with a towel and turn off extractor hood. Flambering is allowed, but should not.

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