Madeira & green peppercorn sauce

6	Banana shallots (fine sliced)
4 cloves	Garlic (crushed)
100g	Pancetta/bacon trimmings
	Bouquet garni
I dash	White wine vinegar
1 bt	White wine
1 bt	Madeira
2 lt	Chicken stock
2 lt	Veal/game/pork stock
2 lt	Double cream
100g	Butter
20	Green peppercorns

Method

1.      Sweat down the shallots in the butter until golden brown & well cooked, then add the garlic & pancetta trimmings & cook for a few more minutes.

2.      Deglace the pan with the vinegar & reduce to nothing before adding the alcohol & green peppercorns.

3.      Reduce by upto ¾ or until the alcohol is cooked out & has almost become sweet.

4.      Add the bouquet garni.

5.      Pour in the hot stocks & reduce by about ¾ before pouring in the cream.

6.      Reduce the cream to almost coating consistency, remove from the heat, season & pass through a chinos.