I ran across these definitions on epicurious.com:

Maltaise sauce; Maltese sauce
[mahl-TEHZ, mahl-TEEZ]
HOLLANDAISE SAUCE blended with orange juice and grated orange rind, used to
top cooked vegetables, particularly asparagus and green beans.


soubise
[soo-BEEZ]
1. A rich, velvety sauce made by combining BÉCHAMEL (white sauce) with
pureed cooked onions and sometimes a small amount of cream. 2. A meat
accompaniment of pureed cooked onions and rice. 3. A term applied to dishes
(such as eggs à la soubise) topped with or accompanied by a creamy onion
sauce.


Breakfast tomorrow will be steamed asparagus topped with a poached egg
and... which one of those?

Bob