The following are the principal sauces and garnishes which are used in cookery. Many of them have been mentioned in the course of these pages, and as the names frequently convey no idea of their ingredients, a slight description of them is given.

The chief sauces are white, brown, and melted-butter. Many other sauces are made from these.

Allemande is white sauce thickened with yolks of eggs. Anchois (Anchovy) - melted-butter sauce with anchovy essence. Aubois - a sweet sauce of syrup and yolks of eggs with whipped cream. Aurore - Allemande and tomato sauce, with chilli vinegar and spice. Béarnaise - yolks of eggs, butter, French vinegar, chopped parsley and tarragon. Béchamel - Veloute sauce with cream, flavoured with herbs. For a maigre sauce it is made without stock. Beurre - melted-butter sauce. Beurre noir - black-butter sauce of browned butter and vinegar. This sauce is usually served with skate or grilled mackerel. Bigarade is made of Seville oranges with brown sauce.

Blonde - melted-butter sauce made with stock instead of water. Bordelaise - brown sauce with claret, chopped parsley and shallots. Bourgeoise - brown sauce with mustard, tarragon vinegar and chopped herbs. Bourguignotte - brown sauce with red wine, onions, mushrooms and truffles. Bretonne - brown sauce with puree of onions. Câpres (Caper) - brown or white sauce, with capers.

Caramel - burnt sugar. It is sometimes made of burnt brandy and sugar.

Cardinal - white sauce coloured with lobster or crayfish butter.

Cazanova - Mayonnaise sauce with yolks of hard-boiled eggs, shred white of eggs and truffles.

Champignons (Mushroom) - brown or white sauce with puree of mushrooms.

Chateaubriand - brown sauce with Maître d'hôtel sauce.

Chaudfroid - a brown sauce with wine, or a white sauce and cream, with gelatine or aspic. Used for masking. It is also made with tomato sauce for red, and verte, for green chaudfroid.

Chauron - French vinegar, flavoured with herbs, with butter, yolks of eggs and tomato sauce.

Chevreuil - Poivrade sauce with red wine, currant jelly and orange juice. Cornichons (Gherkin) - brown sauce with vinegar, and pickled gherkins cut in slices.

Court-bouillon - wine, or vinegar and water, butter, vegetables and herbs. This sauce is only used in cooking. Crapaudine - brown sauce with fried breadcrumbs, chopped parsley and lemon juice. Crème - melted-butter sauce with yolks of eggs and cream. Crevettes (Shrimp) - Cardinal sauce with anchovy and shrimps.

Cumberland - brown sauce with claret, port wine, currant jelly and sultanas. Czarina - brown sauce with sultanas, chopped gherkins and capers. Diable (Devil sauce) - a highly seasoned brown sauce with tomato sauce and vinegar. Diplomate - Be'chamel sauce with crayfish or lobster butter. Duchesse - white sauce with chopped mushrooms and tongue. D'Uxelles - white sauce with chopped ham, mushrooms and herbs. Espagnole - brown sauce with wine, flavoured with ham and with herbs. Estragon (Tarragon) - white sauce with tarragon vinegar and chopped tarragon. Fenouil (Fennel)-melted-butter sauce with chopped fennel. Financière - brown sauce with wine, mushrooms and truffles. Fines-herbes - brown sauce with chopped mushrooms, shallots and parsley. Fouettée - sweet whip sauce of yolks of eggs, sugar and wine. Fumet de gibier - a brown game sauce with wine. Genevoise - brown sauce with wine, anchovy and chopped parsley. This sauce is generally used for freshwater fish. Groseilles vertes - a pure of green gooseberries with butter and breadcrumbs. For mackerel. Hollandaise - yolks of eggs and butter with tarragon and chilli vinegar. Homard (Lobster) - melted-butter sauce, with lobster spawn and the flesh in small pieces. Hubert - a game sauce with wine and chopped truffles.

Stewed prunes or glace' cherries are often added to it. Huîtres (Oyster) - oysters in white or brown sauce. Indienne - brown sauce with tomato sauce, curry paste and anchovy. White Indian sauce is made of

Bechamel sauce with curry powder.

Irlandaise - green Mayonnaise sauce with whipped cream and tarragon vinegar, and vegetables cut in shreds. Italienne - brown or white sauce with wine, chopped shallots, mushrooms and parsley. Jambon (Ham) - brown sauce with shred ham, butter and chopped shallots. Jolie fille (Fair maid's) - white chicken sauce with cream, hard-boiled yolks of eggs and breadcrumbs. Kari - curry sauce. Lyonnaise - tomato sauce with Portugal onions and chopped parsley. Madère - brown sauce with Madeira or sherry. It is also a sweet sauce of yolks of eggs, sugar and wine. Maître d'hôtel - Bechamel sauce with chopped parsley.

It is also made without stock. Malaga (Port wine) - brown sauce with chopped shallots and port wine. Maltaise - white sauce with wine, chopped mushrooms and herbs, and shreds of orange peel. Marinade - vinegar and water with onions, carrots and herbs. Marrons (Chestnut) - chestnut flour with brown stock.

White chestnut sauce is made of the flour with broth and milk. Matelote - brown sauce with wine, young onions and mushrooms. White Matelote sauce is a white sauce with oysters, mushrooms and herbs. Maximilien - Tartare sauce with tomato sauce and chopped tarragon. Mayonnaise - a cold sauce of yolks of eggs, oil and vinegar. Whipped cream is added for white

Mayonnaise, tomato puree for red, and pounded herbs for green. Milanaise - grated Parmesan in white sauce with cream, or in brown sauce with mustard. Mirabeau - brown sauce and tarragon vinegar, with butter and chopped herbs.

Mirepoix - broth and wine with bacon, chopped vegetables and herbs. Moules (Mussel) - a white sauce with anchovy and mussels. Mousquetaire - oil and tarragon vinegar, with mustard, shallot and parsley. Mousseline - Mayonnaise sauce, whipped aspic and cream. It is also a sweet sauce of whipped eggs and liqueur. Moutarde (Mustard) - melted-butter sauce with mustard and chilli vinegar. For herrings. Napier - a white fish sauce with mussels. Naples - a white Soubise sauce with cheese and chopped truffles. Napolitaine - brown sauce with port wine, ham, horseradish, shallots and currant jelly. Norvégienne - Mayonnaise sauce with cream, pounded anchovies, chopped capers, olives and herbs; coloured green. oeufs (Egg) - melted-butter sauce with hard-boiled eggs cut in pieces. Served with haddock and salt cod. Orange - brown sauce with orange juice and shreds of orange peel. Parisienne - a brown butter sauce with white wine and lemon juice, flavoured with herbs. Pascaline - white sauce with yolks of eggs and lemon juice, chopped parsley and mushrooms. Périgueux - brown sauce with wine, chopped ham, shallots and truffles. Persil (Parsley) - melted-butter sauce with chopped parsley. Piquante - Espagnole sauce with Poivrade sauce. Poivrade - brown sauce with vinegar, chopped ham, shallots and parsley. White Poivrade is made of white sauce with vinegar, onions and spice. Polonaise - yolks of eggs with butter and lemon juice. Portugaise - a brown sauce with wine, chopped herbs and spice. Also a rich white sauce with orange juice and shreds of the peel.

Poulette - Allemande sauce with chopped parsley. This is also called Blanquette. Provencale - brown sauce and white wine with chopped shallots, mushrooms and capers. Raifort (Horseradish) - grated horseradish with cream, yolks of eggs and vinegar. Ravigote - Maitre d'hôtel sauce with tarragon and chilli vinegar. Ravigote verte - white sauce with vinegar, coloured green with pounded herbs. Réforme - brown sauce with wine, currant jelly and lemon juice. Rémoulade - brown sauce with mushrooms, chopped shallots and parsley, mustard and vinegar.

Cold Remoulade is Mayonnaise sauce with chopped gherkins, shallots and capers. Richelieu - a game sauce with wine and onions. It may be dark brown or white. Robert - brown sauce with chopped onions, mustard and vinegar. Russe - a white sauce with horseradish, vinegar, yolks of eggs and cream. Saint-Ménehould - milk, butter and flour, with chopped parsley, mushrooms and herbs. Salmis - a brown game sauce with wine, oil and mushrooms. Sicilienne - a white sauce with lemon juice and shreds of lemon peel and tarragon. Soubise - a puree of onions with cream. Suédoise - Mayonnaise sauce with grated horseradish and cream. For a hot sauce white sauce with chilli vinegar is substituted for Mayonnaise. Suprême - a white chicken sauce with wine and cream. Tartare - Mayonnaise sauce with mustard and chopped herbs. Thérèse - a rich brown sauce with chopped ham and olives. Tomates (Tomato) - a puree of tomatoes with brown sauce. Toscane - a cold sauce of a rich gravy with wine, orange juice and horseradish, coloured red, with slices of currant jelly and divisions of oranges.

Truffes (Truffle) - brown sauce with chopped truffles. Velouté - white sauce, made of light stock thickened with butter and flour. Vénitienne - white sauce with tarragon vinegar, chopped tarragon and mushrooms. Verte - green sauce made of wine and stock with pounded herbs, yolks of eggs and lemon juice. Victoria - brown sauce and Burgundy, with currant jelly, orange juice and spice. It is generally served with venison. Viennoise - a white sauce with chopped ham and tarragon. Villeroi - white sauce with cream and yolks of eggs, flavoured with mushrooms.