Sauces: Cheese sauce
Hot green sauce
Brown sauce or Gravy
White sauce with chopped parsley or other herbs.
Purdes or Fillings: Mashed Jerusalem artichokes, or asparagus mashed with butter.
Mashed globe artichoke bottoms.
Puree of spinach or sorrel mixed with the yolk of an egg or a little cream to bind it together.
A filling of minced or finely chopped chicken or turkey leftovers mixed with either chopped mushrooms fried in butter, or some chopped ham, or chopped tongue, and then beaten up together with an extra yolk of an egg.