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"