Ingredients
2 tablespoon whole white pepper
0.5 tablespoons green pepper
1 st schalottenlök (peeled, finely chopped)
0.5 tablespoons finely chopped Estragon
2 tablespoons brandy
1 dl rödvin
2 cup cream
3 dl reducerad, hemgjord veal stock (or diluted from concentrated) )

Do this
Roast the pepper in the oven at 150 degrees in 10 min or in a hot, torr panna, shock then coarsely in a mortar.
Schalottenlöken milling, green pepper, Estragon and a bit of the roasted vitpepparen.
I SLA lite Olja, turn the veal stock, red wine, konjac.
OBS! If using concentrated fund the bottle, you have to dilute it according to the package so that you get 3 dl buljong.