1 (6 oz.) can tomato paste
1 to 2 tbsp. prepared mustard (I use 2)
1 to 2 tsp. thyme
3 cans beef broth
1 can chicken broth
3 lg. shallots, diced
1/2 onion, diced
2 stalks celery, diced
1/2 pt. whipped cream
6 to 8 whole cloves
1/2 c. dry white wine
1/4 c. brandy
1 to 2 tsp. sugar
1 stick butter
1 bay leaf
1 tsp. fresh ground pepper
1/2 tsp. salt
Cornstarch

Saute vegetables in butter and wine. When tender, pour in brandy. Ignite and stir. Pour in broths and tomato paste. Mix in salt, thyme, sugar, pepper, bay leaf, and cloves. Mix cornstarch with water until paste consistency. Blend in sauce until desired consistency. Mix in whipped cream until desired taste is reached. Goes well over pasta and pork dishes.