A sauce of shallots, white wine and fish stock, finished with butter and chopped parsley.

Hot sauce suprême with extract of truffles. Cold sauce is mayonnaise prepared with sieved yolks of hard boiled eggs with English mustard and chervil.

Sauce velouté combined with a meat glaze, cayenne pepper and pimento butter.

"Algerian sauce." A tomato sauce garnished with strips of red and green peppers.

A rich, white, veal velouté sauce with white wine and mushroom essence, thickened with cream, white pepper and beaten egg yolks, seasoned with lemon juice. It is used with rich veal and chicken dishes. One of the basic sauces. I have seen this referred to as having originated in the rich pasturelands of Bavaria and, alternatively, named for its blonde colour rather than for the country of origin.

A hot sauce similar to béarnaise sauce made with butter, egg yolks, lemon juice and usually white wine, tarragon vinegar, cayenne and fresh chopped chives.

A cold sauce of calf's brains crushed with onions, oil, mustard, vinegar and lemon. It is also a mayonnaise-like sauce.

A mayonnaise made with soft boiled eggs, shallots, capers and herbs. It is also the name of a cold sauce made with calf's brains.

"Ambassadress' sauce." Sauce suprême combined with chicken purée and finished with whipped cream.

A white wine sauce flavoured with shallots, lemon and anchovy butter and herbs, garnished with capers.