Cold sweets allow of the following sauces:
- Sauce Anglaise which can be flavoured to choice.
- Syrups—apricot, plum, greengage, redcurrant etc. the flavour of which should always be enhanced by the addition of a liqueur in keeping with the fruit base of the syrup. Kirsch and Maraschino are particularly suitable for this purpose.
- Purée of fresh fruit such as strawberries, raspberries, redcurrants etc. with the addition of a little caster sugar. These purées can be used on their own or mixed with an appropriate amount of whipped cream.
- Crème Chantilly, flavoured to choice.