It is more delicate than ordinary onion sauce, and is often served in France with roast pheasant.

It owes its name to a famous French general.
SORREL SAUCE .-- Put about a quart of fresh green sorrel leaves (after being thoroughly washed) into an enamelled saucepan, with a little fresh butter, and let the sorrel stew till it is tender.

Rub this through a wire sieve, add a little powdered sugar and a little lemon juice; a little cream may be added, but is not absolutely essential.
SWEET SAUCE .-- Take half a pint of butter sauce, and sweeten it with a little sugar.

It can be flavoured by rubbing a little sugar on the outside of a lemon, or with vanilla, essence of almonds, or any kind of sweet essence.

A little wine, brandy, or, still better, rum, is a great improvement.