Sauce Newburg

Directions

1. 1
   Melt the butter in a saucepan and add the shallots and paprika.
2. 2
   Cook, stirring, until shallots are wilted.
3. 3
   Sprinkle the mixture with flour and stir with a wire whisk.
4. 4
   Add the milk, stirring vigorously with the whisk.
5. 5
   Add the cream, salt and pepper to taste.
6. 6
   Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois.
7. 7
   Press with a spatula to extract as much liquid as possible from the shallots.
8. 8
   Reheat and add the sherry.