74—Chaud-Froid Sauce, à l’Aurore

Prepare a white Chaud-Froid (No. 72, White Chaud-Froid Sauce). The same may be coloured by the addition of fine red tomato purée—more or less to match the desired shade—or by an infusion of paprika, according to the use for which it is intended. This last product is preferable when not too deep a shade is required.