Chapter XX · Entremets (Sweets) · No. 2418
2418—Thickened Syrups
These accompaniments of sweets, which are commonly used in Germany, have this in their favour, that they are economical; but they should be used in moderation. To make them, take some syrup at 15°, thickened with arrowroot, coloured according to the purpose for which it is required, and flavoured with some liqueur or essence at the last moment.
It is with this kind of sauce that flawns and all other sorts of tartlets are coated in northern countries.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2418, p. 714. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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