Sauce Aurore Recipe
Ingredients
| Chicken veloute or fish veloute 1 lit. | ||
| Red tomatoes | 200 Gram | |
| Tomato puree | 30 Milliliter | |
| Butter | 115 Gram | |
| Cream | 60 Gram | |
Directions
1. Cook the veloute sauce and concassed tomatoes and puree together.
2. Pass through a strainer.
3. Finish off with cream and butter added gradually.
2. Pass through a strainer.
3. Finish off with cream and butter added gradually.
Chef
