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After that, add the brandy and cream.
To serve, heat until warm and add the brandy.
Take off the heat, add the brandy and cherries.
Add the brandy, then gently top up with champagne.
Add the brandy and set aside to macerate while you prepare the bread.
When it is cold, stir the chilled cream into the custard and add the brandy.
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Turn the heat up to maximum and deglaze the pan by adding the brandy.
If you use gas and do not wish to flame the brandy, turn off the flame before adding the brandy and cover immediately with a lid.
Put the sugar, eggs, cream, milk and vanilla into a bowl and add the reserved brandy.
Mash these with a fork and add the Madeira, brandy, salt and pepper.
Add the meat, brandy, herbs and pepper, and season with a pinch of salt.
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