I'm trying to crack a recipe from a toronto restaurant -- the menu reads thus:
Escargot with green peppercorns, brandy, Stilton cheese on Brioche.
It's actually a cream sauce so.....
For the sauce, this is what I'm thinking: reduce white wine and green peppercorns to a glaze, add a tbsp of brandy and flame, add cream and thicken, reduce heat and beat in crumbled stilton.
Do you think this will work or does anyone have a decent recipe?