Sauce Chaud-froid à l'Aurore (Tomato and Paprika Chaud-froid Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauce Chaud-froid
- 1 decilitre and a half well-red tomato purée
- 25 centigrammes paprika
- a few drops of consommé
Instructions
- Prepare the Sauce Chaud-froid as in the first formula.
- Pass a decilitre and a half of well-red tomato purée through muslin and add it to the sauce.
- Infuse 25 centigrammes of paprika in a few drops of consommé and add it to the sauce.