Chaud-froid Sauce Aurora

Ingredients

• 1 batch Chaud-froid sauce (mother sauce base)
• 1.5 deciliters tomato purée, bright red
• 25 centigrammes paprika

Instructions

1. Prepare the Chaud-froid sauce (aspic-based velouté coating) according to the first formula given elsewhere in the text. Strain the bright red tomato purée through a mousseline (fine-mesh sieve) to ensure smoothness. Infuse the paprika in a few drops of consommé. Add the strained tomato purée and the paprika infusion to the base Chaud-froid sauce, blending thoroughly until the color is even.
2. Use this sauce to coat special poultry chaud-froids (cold prepared dishes in aspic).
3. Note: If you wish the sauce to have only a delicate tint rather than a pronounced color, you may use just a few drops of paprika infusion for coloring instead.