seafood newburg sauce
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 2 teaspoons | Shallots -- minced |
| 2 tablespoons | Paprika |
| ½ cup | Dry sherry |
| 2 tablespoons | Tomato paste |
| 2 tablespoons | Brandy |
| 2 cups | Cream Sauce (see index) |
| ⅛ teaspoon | Dried thyme |
| pinch | Cayenne pepper |
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 2½ cups.
Recipe By : Red Lion Inn Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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