Chapter III · The Small Compound Sauces · No. 61
61—Lenten Aurore Sauce
This sauce is made like the preceding one, i.e., with the same quantities of velouté and tomato purée, replacing ordinary velouté by fish velouté.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 61, p. 33. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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