2612—Sauces and Accompaniments of Cold Sweets

Cold sweets allow of the following sauces:—

(1) English Custard (No. 2397, Crème Anglaise), flavoured according to fancy.

(2) Syrups of apricot, of mirabelle plums, of greengages, of red-currant, &c., the particular flavour of which should always be intensified by the addition of a liqueur in keeping with the fruit forming the base of the syrup. Kirsch and Maraschino are admirably suited to this purpose.

(3) Purées of fresh fruit, such as strawberries, raspberries, red-currants, etc., combined with a little powdered sugar, and used plain or mixed with a little whipped cream.

(4) Chantilly Cream, flavoured as fancy may suggest.

Finally, certain entremets allow of the following sauce:—