In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat.
In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain.
For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices toast and garnish with parsley and paprika.