A rich white sauce with white wine and mushroom essence, thickened with cream, (Allemande sauce) to which nutmeg, garlic and lemon are added. It is finished with olive oil and tarragon.

A white wine and oyster liquor sauce with a julienne of turnips, carrots and parsnips, truffles and chervil, thickened with crayfish butter and seasoned with cayenne pepper. It is served with fish.

Brown sauce with Madeira, chicken livers and orange juice, seasoned with cayenne pepper and finished with cream and butter, for poultry.

A sauce made with a demi-glace reduction with mushrooms and Madeira, garnished with very finely chopped ham.

A sauce of melted butter, salt, pepper, lemon juice and sieved hard boiled eggs, for asparagus.

"Bulgarian sauce." Mayonnaise with thick tomato paste and finely chopped celeriac.

"Byron sauce." Red wine sauce thickened with arrowroot, finished with butter and served with sliced truffles. Good with meat, fish or eggs.

"Cambridge sauce." A cold sauce of ground yolks of hard boiled eggs, anchovy fillets, dill, capers, chervil, tarragon and chives, all rubbed through a sieve, made like a mayonnaise, with oil and vinegar and mustard and cayenne pepper. It is served with cold meats.