Supréme: Chicken velouté combined with cream and seasoned.
Ivoire: Sauce Supreme combined with meat glaze.
Albufera: Sauce Ivoire mounted with pimento butter.
Chaud-Froid: Chicken Velouté combined with cream and gelatin.
Bercy: Shallots combined with white wine and reduced with fumet; added to a fish Velouté, finished with chopped parsley.
Aurore: Fish Velouté combined with tomato coulis.
Bretonne: Julienned leeks, celery, onions and mushrooms cooked à l’etuvé, deglazed with white wine and reduced; added to fish Velouté. Finished with heavy cream or creme fraiche.
Chaud-Froid: Bound Fish Velouté combined with heavy cream and gelatin.