86 Sauce Aurore

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Place dl (1⅓ pt or U.S. cups) Ordinary Velouté in a pan, add dl (9 fl oz or 1⅛ U.S. cups) tomato purée and bring to the boil; simmer for a few minutes and finish away from the heat with 100 g ( oz) butter.

This sauce is specially suitable for eggs, white butcher’s meat and poultry.