| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Sauces, Seafood |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
ts |
Shallots — minced |
| 2 |
tb |
Paprika |
| 1/2 |
c |
Dry sherry |
| 2 |
tb |
Tomato paste |
| 2 |
tb |
Brandy |
| 2 |
c |
Cream Sauce (see index) |
| 1/8 |
ts |
Dried thyme |
|
pn |
Cayenne pepper |
INSTRUCTIONS
Melt butter in saute pan. Add the shallots and saute over medium heat for
2 to 3 minutes, until translucent. Add the paprika and sherry, and saute
for 2 minutes. Stir in the tomato paste. Add the brandy to the saute pan,
and carefully light it with a match. When the alcohol has burned off, add
the cream sauce, thyme, and cayenne. Cook for 2 minutes more. \ Makes 2 1/2
cups.
Recipe By : Red Lion Inn Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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