Difficulty: 2/5
Scald the tomatoes and peel them. Cut in half, remove the seeds, and coarsely chop the flesh. Place in a saucepan with a pinch of salt and ground pepper. Cook over low heat until all the water evaporates. Set aside.
Boil 40 cl of water in a saucepan and crumble in the chicken broth tablet. Keep warm.
Melt 40g butter in a saucepan, add the flour, and stir briskly to form a roux. Reduce heat and gradually pour in the warm broth, whisking continuously until smooth. Let thicken slightly, stirring regularly.
Once creamy, stir in the fresh cream and tomato compote. Mix well and keep warm. This creates the signature Aurore sauce.
Preheat oven to 180°C (th. 6). Butter a gratin dish. Bring salted water to a boil in a sauté pan. Poach the quenelles for 10 minutes, drain, and arrange in the dish.
Coat with Aurore sauce, sprinkle with grated Comté cheese, and bake for 15 minutes until golden and bubbling.
Finely chop the parsley and sprinkle over the top before serving piping hot.
Chef Hubert's culinary ideas
