American or Armorican sauce, purists of designation can at least agree on tasting.
This sauce is a variant of lobster or crawfish bisque mixes with tomatoes and bound with butter that accompanies wonderfully shellfishes, fishes, and pikes quenelles.

One of classical perfumed brown.  With a reduced brown base added of Madere wine and white wine of  Aix-en-Provence hillsides , it is a tasty preparation which accompanies white meats, but beef tongue too, braised endives, spinaches, hotpot of green cabbage.

One of the most noble representative of gastronomic sauces family  : unction of  béchamel and cream perfumed with a fish and crowfish scent, with a drop of white wine of Aix-en-Provence hillsides and Cognac Fine Champagne AOC bound with butter.
This sauce is served to garnish crawfishes, white fishes and shellfishes, and in topping of scallop-shell au gratin.

Preparation  with an amazing  savor of pepper green and  Cognac Fine Champagne AOC in harmony with the softness  of fresh cream reduced  until an apparent unction, garnishing  for toasted red meat or fried white meat like calf breast filet mignon of pork. (rib steak, duck filet).