Sauce à l’Aurore (Velouté with Tomato)

Ingredients

• 3 quarters Velouté
• 1 quarter tomato purée
• 100 grammes butter

Instructions

1. Mix 3 quarters of Velouté with 1 quarter of well-red tomato purée.
2. Finish the sauce with 100 grammes of butter for each litre of sauce.
3. Serve with eggs, with white butcher’s meat, or with poultry.