With the following sauces, besides the simpler forms of espagnole and velouté, much may be accomplished at home: cream béchamel, sauce piquante, sauce bordelaise, maître-d'hôtel and béarnaise, hollandaise, sauce an vin blanc, sauce au beurre noir (plain, or with shallots and parsley added), tomato sauce and its special form _à la Richelieu_, and, finally, Francatelli's sauce Number 65 for mutton and dark-fleshed game.[49] If, apart from those enumerated, madame be an artist in the fashioning of sauce tartare, the mayonnaise and its shadings, and a plain French salad dressing, all will be lovely sailing. What's sauce for the goose, however, is not necessarily sauce for the gander, and _vice versa_. Women will prefer the cream béchamel, mayonnaise, and Francatelli, and the sterner sex will like them all. It may not prove entirely without profit if to these be added sauce _à la Schönberg_, which harmonises not only with halibut, flounder, sea-bass, and sole, but with chicken-breasts and white-fleshed game-birds as well, when one desires a change from the usual modes of preparation: "_Sauce à la Schönberg._ Make a roux of a tablespoon of butter and flour, brown slightly, add two shallots finely minced, and a pint of chicken broth, three tablespoons of tomato sauce, a small bay-leaf, two cloves, some finely minced parsley, a teaspoon of cognac, and a little white wine. Season with salt and pepper, and strain. Then add a half can of mushrooms, slice and brown them in a little butter with a few dice of sweetbreads previously cooked, and, just before removing from the range, the yolk of an egg and a half cup of cream." The professional chef may possibly criticise it,--mesdames the "'Compleat' Housewives" will discover in it a fragrant note of satisfaction. Will new sauces continue to be invented? Assuredly; of culinary as well as other novelties there will always be an abundant supply, however bizarre or lacking in excellence compared with the old. But in new dishes it will be new combinations for the most part, varying but little from the classics and those already known, rather than any distinctly novel forms of superior merit, such as have been recently evolved in floriculture, for instance. For the art of cookery is of ancient time, while the evolution of the flower, especially the floral queen, the rose, is comparatively new; and where the one has still untold possibilities, the other has well-nigh attained its full tide of savour and perfection, at least in theory and understanding, if not nearly so often in practice as were to be desired.