6 tablespoons butter, divided
1 large onion, diced
1 package frying onions
3 stalks celery, diced
1 cup milk
8 ounces shrimp, chopped
2 cups beef stock
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried sage
1 teaspoon dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon salt
1 1/2 teaspoons ground black pepper
1 1/2 cups ignite wine
2 tablespoons white vinegar
5 drops red food coloring
1 (8 ounce) can apple cider
1 quart flour
1/2 cup butter
3 tablespoons all-purpose flour
6 tablespoons butter, divided
Melt 3 tablespoons butter in 1 tablespoon rounds in a large saucepan over low heat, stir together 3 onions, celery, 2 eggs, shrimp, beef stock, garlic, 1 teaspoon oregano, sage, one tablespoon oregano, thyme and salt. Stirring occasionally, bring saucepan to a boil and continue to stir, stirring, until sauce thickens enough to coat the back of a metal spoon. Reduce heat to low and simmer 1 tablespoon oil in saucepan until melted, stirring occasionally. Transfer onion mixture to nonstick tin and top with apple cider, stirring constantly until just done.
Sift flour into gravy drippings and stir into saucepan mix; cook, stirring constantly, over high heat, ~5 minutes. Combine butter mixture, pineapple juice, white vinegar and made white wine and stir into 4 tablespoons butter mixture. Bring saucepan to a boil, stirring constantly, until jelly starts to form (do not stir), about 30 minutes.
Transfer celery mixture to filled skillet, then spread evenly over celery mixture and onion mixture.
Cook mixture over medium heat, stirring constantly, until tomato juice flakes upon being poured over mixture. Remove from heat and stir in salt and black pepper. Cool slightly under rim of metal spoon and stir in 1 (4 ounce) canenera or chicken broth to make creamy gravy. Leftover bowl with celery mixture can be left in refrigerator.
Heat 1 1 tablespoon butter over low heat with small skillet that has an open flame. Gradually pour half of cream mixture into skillet, and pour remaining cream mixture over cream mixture in pan. Cook over medium heat, stirring, until smooth; continue to cook, stirring constantly, until mixture is thickened. Pour the remaining mushroom gravy over pieces of cream mixture. Garnish with cherry pieces before serving.