3 cognac sauce recipes

Prize winning shepherd's pie made with ground roast beef, mushrooms, red wine, and a splash of cognac. Slow-simmered filling under egg-washed mashed potatoes, baked golden. The cottage pie elevated.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Traditional British Christmas plum pudding with cognac-soaked dried fruit, walnuts, suet, and warm spices, steamed in a mold and served with brandy butter sauce. A Victorian holiday classic.