Sauce Soubise, though its real name is Sauce Bretonne. This, again, is also sometimes mixed with well-made tomato purée in the proportion of two parts onion to one part tomato, and is an excellent accompaniment to either beef or mutton.
Of Sauce Suprême we have already spoken, so the only remark about it need be that as it is one of the choicest in the whole list of French sauces, it should never be attempted unless the cook is prepared to use the most delicate stock, the freshest butter, and the richest of cream, and to give her closest attention to its manufacture.