There are two versions of this. 1) a white velouté sauce with tomato purée, finished with butter. Alternatively, 2) sauce aurora maigre: a sauce of fish velouté coloured with tomato purée and finished with butter.

A white velouté sauce made with fish stock with tomato purée added.

Fruit syrup sauce

Almond sauce. A Provençal sauce containing ground almonds, anchovies and mint.

Caper sauce can be based on a hollandaise sauce or sauce au beurre or demi-glace with added capers.

"Cep sauce." Velouté of fish or veal enriched with cream and garnished with cep mushrooms thinly sliced and simmered in butter.

Cherry sauce. Morello cherries stewed in red wine or port, perhaps with cinnamon, a little sugar and some lemon peel or orange zest, thickened with breadcrumbs or with redcurrant jelly, sieved and garnished with morello cherries. It is served with game such as venison and duck and especially wild boar.

"Mushroom sauce." Demi-glace with added mushrooms cooked in butter or Allemande sauce with added mushrooms. Can also be white, for fish and so on, or brown for meat.

Mushroom sauce