How to make it

  • Melt butter in saute pan. Add the shallots or onion and saute over medium-low heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and saute for 2 minutes longer. Stir in the tomato paste.
  • Add the brandy or sherry to the saute pan and cook a few minutes longer. Add the cream sauce, thyme, and cayenne. Cook for 2 minutes more.
  • Makes about 2 1/2 cups. Recipe adapted from "Red Lion Inn Cookbook"
  • Cream Sauce
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups light cream
  • 2 onions, studded with 3 cloves
  • 2 bay leaves
  • salt and pepper -- to taste
  • fresh nutmeg, grated -- to taste
  • Melt the butter in a saucepan over low heat. Stir in the flour, and cook, stirring, for 3 to 4 minutes; do not brown.
  • In another saucepan, bring the cream just to a boil. Stir the warm cream into the flour mixture, whisking until smooth.
  • Add the onions and bay leaves, and simmer for 20 minutes on low heat. Season sauce with salt, pepper and nutmeg. Strain the sauce and serve. Makes 2 cups.

Reviews & Comments 3

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    " It was excellent "
    mjcmcook ate it and said...
    It will surly 'tickle-the-Tastebuds'~
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    " It was excellent "
    txbackyardcook ate it and said...
    This sounds awesome! Thanks!
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  • dariana 13 years ago
    Oooooh this sounds so good.
    Was this review helpful? Yes Flag

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