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Recipe by: almiria
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See below ingredients and instructions of the recipe
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
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
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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