"Chateaubriand sauce." A white wine reduction and veal demi-glace sauce flavoured with mushrooms, chopped shallots, thyme, bay leaf, tarragon and cayenne and finished with butter. It is served with red meats.

"Sauce in the style of the lady of the manor." Mayonnaise mixed with a little beaten cream.

"Hot cold sauce." There are six versions of this. Blanche, blonde, brune, rosée, tomatée or verte. Sauce chaud-froid blanche is a veal or fish velouté sauce which has been greatly reduced or to which aspic and cream have been added. The result is a gel like sauce which clings to foods. It is usually served with poultry. Sauce chaud-froid blonde is sauce chaud-froid blanche to which a little liquid meat glaze is added. Sauce chaud-froid brune is demi-glace with added truffle extract, Madeira and aspic, with game stock and trimmings if for game. Sauce chaud-froid rosée is sauce chaud-froid blanche to which tomato purée is added to give colour, usually for dishes with lobster or crayfish. Sauce chaud-froid tomatée is sauce chaud-froid blanche mixed with bright red tomato paste. Sauce chaud-froid verte is sauce chaud-froid blanche beaten together with green herb purée, sometimes additionally coloured with spinach. Chaud-froid is said to date from the 18th century when the Maréchal de Luxembourg was called away in the middle of banquet. When he returned the chicken and sauce had gone cold but he ate it anyway and found it was delicious.

"Cherbourg sauce." Sauce crème into which crayfish butter is beaten, garnished with crayfish tails.

"Roebuck sauce." There are two versions of this. Either a game sauce, most likely venison trimmings lightly fried in butter, with mirepoix of vegetables, poivrade sauce, red wine and sometimes redcurrant jelly or cayenne pepper and sugar. Alternatively, a sauce of onions and ham roughly cut, cooked in butter, to which vinegar is added and reduced and then demi-glace, port and redcurrant jelly.

A sauce from Martinique of lime juice, oil, onion and chillis. It is served with grilled meat, poultry or fish.

Chicken velouté with white wine, shallot, tarragon and chervil, parsley., olives, and salad burnet as in beurre and sauce Chivry.

Béarnaise sauce coloured with tomato purée, named after the chef at the Voisin restaurant in 19th Century Paris.

A cold sauce of oil mixed with chopped hard boiled eggs, pimentos, cucumbers and tomatoes seasoned with a curry.

"Cocktail sauce." A sauce consisting of a mixture of tomato ketchup, chilli sauce, Tabasco, Worcestershire sauce and chopped peppers. This is commonly used in the United States.