Chapter III · The Small Compound Sauces · No. 64
Built upon: No. 62Béarnaise Sauce
64—Béarnaise Tomatée Sauce or Choron Sauce
Proceed in exactly the same way as for Béarnaise No. 62, Béarnaise Sauce. When the sauce is made and rubbed through tammy, finish it with one-third pint of very red tomato purée. In this case the final addition of chervil and tarragon should not be made.
This is proper to “Tournedos Choron,” but it may accompany grilled poultry and white, butcher’s meat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 64, p. 34. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →