Hollandaise sauce, made with butter and egg yolks, lemon juice, cayenne pepper and white wine or vinegar, additionally with oysters, truffles, mushrooms and lemon juice.
Crayfish sauce. A sauce of hollandaise sauce or white wine sauce beaten with plenty of crayfish butter.
This sauce can be prepared in various ways. 1) with chopped shallots, white pepper, white wine or stock and vinegar in equal proportions, or 2) with chopped shallots, white pepper and vinegar, a little demi-glace and tomato purée, with Worcestershire sauce and cayenne pepper added.
A cream sauce with masses of pepper for venison or steak garnished with diced hard boiled egg whites and truffles; reputed to be named after Diane de Poitiers, mistress of Henri II.
