10 Jan 2011
|Chicken veloute/Fish veloute||1 Liter|
|Red tomatoes||200 Gram (Concussed)|
|Tomato puree||30 Milliliter|
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.
Sauce Aurore Recipe