Demi-glace sauce with added Madeira and truffle essence.

The reduced stock from poached freshwater fish, thickened with beurre manié finished with butter and cayenne.

Cold caramel toffee sauce.

Lobster sauce, pink béchamel sauce made with fish fumet, with truffles and diced lobster, for fish. The pink colour sometimes comes from cayenne pepper. This is usually made from hen lobsters for the colour.

Demi-glace sauce finished with duck and extract of truffle and flavoured with Malaga wine.

"Carmelite sauce." Sauce bourguignonne with julienne of ham and onions.

"Sauce Casanova." Mayonnaise combined with chopped yolks of hard boiled eggs, truffles and tarragon.

Demi-glace sauce with butter and meat glaze added, garnished with diced red peppers and ham and flavoured with Madeira wine.

"Catalan sauce."Demi-glace with mustard, garlic and cayenne pepper added, flavoured with Madeira wine and garnished with fried onions.

Cavalier sauce." Demi-glace mixed with tomato purée, mustard and tarragon vinegar, chopped gherkins (US: dill pickles) and capers.