These accompaniments for sweet dishes which are widely used in countries of northern Europe have the advantage of being economical to make but they should be used sparingly.
To make them, a syrup of 15° on the saccharometer is thickened with arrowroot, coloured according to its use and flavoured at the last moment with any suitable essence.
It is this kind of sauce which is used in these northern countries to glaze all kinds of flans and tartlets.
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