There are two variations of this sauce. Either sauce suprême beaten with crayfish butter and garnished with chopped chives. Alternatively, veal velouté with chopped chives.
A sauce of fish velouté made using clam stock, mixed with lemon juice, a little butter and chopped clams.
Cucumber sauce.Veal velouté seasoned with aniseed, garnished with julienne of pickled cucumber and parsley.
"Prawn sauce." Velouté made with concentrated fish stock and cream, reduced and finished with prawn butter.
"Prawn sauce in the English style." A hot, thick béchamel sauce with added egg yolks and lemon juice, cream and butter mixed with anchovy sauce and garnished with prawns and cayenne pepper.
Herb sauce. A piquant sauce made from large amounts of soft green herbs, such as parsley, mint or chives, mixed with olive oil, anchovy fillets, capers and vinegar.
