Seafood Newburg Sauce

Recipe By : Red Lion Inn Cookbook

2 tablespoons butter

2 teaspoons shallots -- minced

2 tablespoons paprika

1/2 cup dry sherry

2 tablespoons tomato paste

2 tablespoons brandy

2 cups Cream Sauce (see index)

1/8 teaspoon dried thyme

pinch cayenne pepper

Melt butter in sauté pan. Add the shallots and sauté over medium heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and sauté for 2 minutes. Stir in the tomato paste.
Add the brandy to the sauté 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.