Melt some red-currant jelly and flavour it with kirsch.
This sauce may be slightly thickened with arrowroot.
[2412—SAUCE ORANGE]
Rub some orange marmalade through a sieve; add thereto one-third of its bulk of apricot sauce, and flavour with curaçao.
[2413—HAZEL-NUT SAUCE]
Flavour some English custard with an infusion of grilled hazel-nuts, and add two tablespoonfuls of moulded filbert [pralin] per quart of custard.
[2414—GREENGAGE OR MIRABELLE SAUCE]
Proceed as for apricot sauce and flavour with kirsch.
[2415—CHERRY SAUCE]
Take the syrup of some stewed cherries, add an equal quantity of red-currant jelly, and flavour with kirsch.