Fish sauce for example, "evil-smelling fish sauce" and is said to be similar to modern "Colatura di Alici", a fish sauce used in Neapolitan cuisine. In English "garum" was formerly translated as "fishpickle". The original Worcestershire sauce is a related product because it is fermented and contains anchovies. Fish sauces historically have been prepared from different species of fish and shellfish, and from using the whole fish, or by using just fish blood or viscera. Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices.
Chaudfroid sauce Madeira wine, which is cooked and reduced to a sauce consistency. Some simpler preparations of chaudfroid sauce omit the use of meat, and these can be prepared as a brown sauce, a white sauce and as a red sauce using tomato purée. A simpler preparation of chaudfroid sauce without the use of meat can be made by using espagnole sauce, adding ingredients such as aspic jelly, gelatin, cream and sherry to it, and cooking the mixture. Another simpler preparation technique that lacks meat involves the use of allemande sauce or velouté sauce and other ingredients. A sweet version of chaudfroid