Seafood Newburg

1 pound cooked seafood
1/4 cup margarine or butter
2 Tbs. all-purpose flour
3/4 tsp. salt
1/4 tsp. paprika
Dash cayenne pepper
1 pint coffee cream
2 egg yolks, beaten
2 Tbs. sherry
Toast points or rice

In a 10-inch fry pan, melt margarine; blend in flour, salt, paprika and pepper. Add cream gradually; cook, stirring constantly, until thick and smooth. Stir in a little of hot sauce into egg yolks, then add to remaining sauce, stirring constantly.
Add seafood and heat. Remove from heat and slowly stir in sherry. Serve immediately on toast points or rice. Makes 6 servings.