Mayonnaise flavoured with anchovies, garlic and parsley.

"Countess sauce." A sauce of fish velouté mixed with anchovy butter and seasoned with lemon juice.

Madeira sauce flavoured with a purée of foie gras and sliced truffles.

A piquant wine and vinegar sauce, or sauce diable, with added mushrooms, mustard and tarragon.

Cream sauce. There are two variations of this sauce. Either a sauce of béchamel sauce finished off with a large quantity of cream. Alternatively, a cold sauce of whipped cream mixed with grated horseradish, seasoned with vinegar, salt and sugar.

"Créole sauce." Tomato sauce with added sautéed onions, garlic and red peppers with cayenne pepper and white wine, garnished with sliced red peppers.

Chopped watercress and hard boiled eggs added to mayonnaise.

A sauce of onion, mace and cinnamon, a little curry powder, coconut milk and veal or fish stock, finished with cream and lemon.

Demi-glace mixed with poultry glaze and flavoured with Madeira.