| Recipe | Source |
|---|---|
| Madeira Sauce | The Professional Chef (8th Edition) |
| Marsala Sauce | The Professional Chef (8th Edition) |
| Roast Leg of Lamb Boulangère | The Professional Chef (8th Edition) |
| Sherry Vinegar Sauce | The Professional Chef (8th Edition) |
| Swiss-Style Shredded Veal | The Professional Chef (8th Edition) |