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Sauces
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- Béchamel Sauce
Butter Ham Veal Carrots Shallot Celery Bay leaf Cloves Thyme Peppercorns Potato flour Cream Fowl - Espagnole
Brown Sauce - Genoese Sauce
Onion Butter Burgundy wine Mushrooms Truffles Parsley Bay leaf Espagnole sauce Blond of veal Essence of fish Anchovy butter Crayfish or lobster - Italian Sauce
Chablis Mushrooms Leeks A bunch of herbs Peppercorns Espagnole sauce Game gravy or stock Lemon - Mirepoix Sauce (for masking)
Bacon Onions Carrots Ham A bunch of herbs Parsley Mushrooms Cloves Peppercorns Stock Chablis - Mushroom Sauce
Velouté sauce Essence of mushrooms Butter - Neapolitan Anchovy Sauce
Anchovies Fennel Flour Spices Parsley Marjoram Garlic Lemon juice Vinegar Cream - Neapolitan Sauce
Onions Ham Butter Marsala Blond of veal Thyme Bay leaf Peppercorns Cloves Mushrooms Espagnole sauce Tomato sauce Game stock or - Pasta Marinate (For Masking Italian Fries)
Semolina flour Eggs Salt Butter or olive oil Vinegar Water - Roman Sauce (Another Way)
Espagnole sauce An onion Butter Flour Lemon Herbs Nutmeg Raisins Pine nuts or almonds Burnt sugar - Salsa Agro-dolce
Roman Sauce
Espagnole sauce Stock Burnt sugar Vinegar Raisins Pine nuts or almonds - Salsa di Prosciutto
Ham Sauce
Ham Muscat or sweet port Vinegar Basil Spice - Supreme Sauce
White sauce Fowl stock Butter - Tarragon Sauce
Tarragon Stock Butter Flour - Tomato Sauce
Tomatoes Ham Onions Basil Salt Oil Garlic Spices - Tomato Sauce Piquante
Ham Butter Onion Carrot Celery Bay leaf Thyme Cloves Peppercorns Vinegar Chablis Stock Tomatoes Velouté or Espagnole sauce Castor - Velouté Sauce
- White Villeroy
Butter Flour Eggs Cream Nutmeg White stock
