1) Wash and drain the peppercorns. Roast meat to taste in frying pan, remove from frying pan and cover with aluminum foil. Keep warm.
2) Add the clear soup to the gravy in the roasting pan. Stir over low heat, bring to a boil, add whipping cream and peppercorns. Make 2 minutes, stirring throughout. Fold in the brandy and simmer for 1 minute. Serve.
Offer with pan-fried or grilled chicken and grilled steak.
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