Shallots stewed with white wine and a little veal stock to which poached bone marrow is added, finished with butter and parsley.

Mustard sauce

"Dill sauce." Veal velouté or béchamel sauce seasoned with lemon juice and mixed with chopped dill. It is served with fish.

"English sauce." A light savoury egg custard or a velouté sauce with chopped yolks of hard boiled eggs, pepper, lemon, nutmeg and anchovy butter.

"Antibes sauce." Mayonnaise combined with tomato purée, and finished with anchovy paste and tarragon.

Vanilla custard

A horseradish sauce, with English mustard and lemon juice, thickened with egg yolk, named after Prince Albert by Queen Victoria’s chef. It is served with braised beef.

A white wine sauce with mushrooms truffles, garnished with parsley and served with poached fish.

A rich béchamel sauce with a veal glaze and red pepper butter. It is served with poultry and sweetbreads.

A white wine sauce with chopped shallots and grated horseradish.