Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             ounces  onion
  1           teaspoon  hungarian paprika
  1              ounce  unsalted butter
     1/2           cup  dry white wine
  4             quarts  veloute sauce

Preparation:

sweat onions and paprika in butter, until softened add wine and simmer, until reduced by half add veloute sauce, stir simmer for 10 minutes strain through a chinois or cheesecloth keep warm serve warm

Nutritional Information:

303 Calories (kcal); 23g Total Fat; (89% calories from fat); 1g Protein; 5g Carbohydrate; 62mg Cholesterol; 11mg Sodium