(a) Brown:

* Espagnole (foundation sauce).

* Brown (plain foundation sauce).

* Bigarade. Chasseur.

* Caper. Curry. Mushroom. Italian. Robert. Reform.

* Piquante.

* Tomato, etc.

(b) White:

* Bechamel (foundation sauce).

* White (plain foundation sauce).

* Bearnaise. Cucumber. Celery. Mousseline. Supreme.

* Maitre d'hotel. Horseradish. Hollandaise.

* Soubise. Oyster.

Egg.

* Caper, etc (c) Sweet Sauces:

Apple.

Apricot.

Custard.

German.

Chocolate.

* Pistachio.

* Lemon. Orange.

* Sweet melted butter.

* Mousseline.

* Vanilla.

* Wine. Jam. Cornflour, etc.