Peppercorn Sauce update

According to my student with the credentials of being a French Chef in Korea for 10 years, adding cream to boiling stock and then reducing is no problem as long as it’s given the odd stir and isn’t reduced too much.

Also:

Italian teacher student explained bruschetta is pronounce with a hard K for the “ch” (like school and chianti) whereas proscuitto is pronounced with a soft “sh”. Now I don’t have to mumble at the deli.