Sauce Belle Aurore

Name: Sauce Belle Aurore
Yield: About 4 cups.
Ingredients: 2½ cups fresh or canned chicken broth; 1 cup heavy cream; ¼ cup port wine; Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste; 3 tablespoons flour; 2½ cups fresh or canned chicken broth; 2 cups chopped fresh tomatoes or an equal amount of drained canned tomatoes (the fresh tomatoes need not be peeled); 2 cups chopped fresh tomatoes or an equal amount of drained canned tomatoes (the fresh tomatoes need not be peeled); ¼ teaspoon thyme; 1 small bay leaf; 7 tablespoons butter; ½ cup finely chopped onion; 1 small clove garlic, finely minced

Preparation info

About
4 cups
.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

It is not necessary to be a professional chef to produce some of the best sauces of classic French cookery. Here, for example, is a delicious sauce for ham or poached eggs. It is called sauce belle aurore (beautiful dawn) because of its rosy tint.

Ingredients

7 tablespoons butter
½ cup finely chopped onion
1 small clove<

Side dish
Dinner

Method

This sauce is made in two parts. For the first part, use a 1-quart saucepan. Heat 1 tablespoon of the butter in the saucepan and add the onion and garlic. Cook, stirring with a wooden spoon, over moderate heat until onion is wilted.
Add the tomatoes, thyme, a