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
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 1|
|Calories from Fat: 255 (40%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 15.5g||77 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 61mg||19 %|
|Sodium 967.4mg||33 %|
|Potassium 2069.6mg||54 %|
|Total Carbohydrate 59.7g||18 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 41.6g|
|Protein 10.7g||15 %|
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Calories per serving: 630
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