87 Sauce Aurore Maigre

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This sauce is prepared in the same way as Sauce Aurore using fish Velouté instead of Ordinary Velouté and finishing with 125 g ( oz) butter per 1 litre ( pt or U.S. cups) of sauce. This sauce is particularly used for serving with fish.