A lobster sauce made with crushed lobster shells, sieved and mixed with fish velouté, beaten with butter and seasoned.
One of the classic sauces. White wine is reduced with shallots and tarragon and then cooled. Egg yolks and butter are beaten in and the mixture strained and finished with chopped tarragon and sometimes chervil; created at Saint-Germain around 1830 it is usually served with steaks (e.g. entrecôte béarnaise) and sometimes with lamb.
A sauce for grilled meats of shallots, white wine, meat glaze and butter, finished with diced blanched beef marrow and parsley. One of the classic sauces.
Orange sauce, for wild duck or game, made from the juices from the duck flavoured with orange, lemon and finished with caramelised sugar dissolved in vinegar and julienne of orange and lemon peel.
Bolognese sauce. Likely to be minced (US: ground) meat cooked with tomatoes and garlic and chicken livers. Some people suggest that milk is an essential ingredient.
"Bordeaux sauce." A sauce of demi-glace with shallots, red or white wine, butter, thyme, bay leaf, tarragon and bone marrow (e.g. entrecôte à la bordelaise).
