Meat or game served with tomato, herbs, garlic and wine.

A sauce of smoked bacon, egg, cream and Parmesan cheese.

A sauce of mushrooms, cream and ham with peas and parsley.

Cream sauce. There are two variations of this sauce. Either a sauce of béchamel sauce finished off with a large quantity of cream. Alternatively, a cold sauce of whipped cream mixed with grated horseradish, seasoned with vinegar, salt and sugar.

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.

Chicken livers, mushrooms and wine sauce.

Blue cheese dressing

Mint sauce

"Sauce in the style of Milan." Usually applied to veal cutlets which are dipped in egg and breadcrumbs before frying.