Reform Sauce

Name: Reform Sauce
Yield: For 4–6
Cuisine: United Kingdom
Ingredients: 2 oz. (60 g.) cooked ham, also cut into tiny strips; 1 tablespoon tomato puree; black pepper; ½ tablespoon cayenne pepper; 3 or 4 lightly sauté mushrooms; white of 1 hard-boiled egg, cut into tiny strips; ¼ pint (1½ dl.) jellied brown stock or canned consommé; ¼ pint (1½ dl.) espagnole sauce; 1 glass red wine; 2 teaspoons red-currant jelly; juice of 1 lemon

Preparation info

For
4–6

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Invented for the Reform Club by the great chef Alexis Soyer. This is a shortened and simplified version of his sauce, but it retains its essential character. Serve with lamb cutlets, fillets of beef or escalopes of veal.

Ingredients

¼ pint (1½ dl.) espagnole sauce
¼ pint (1½</

Europe
United Kingdom
Sauce
Spicy
England

Method

The hard-boiled egg, mushrooms and ham decorate the sauce and enhance its consistency but can be omitted.

Bring the espagnole sauce to the boil and stir in the consommé and juice of lemon, red-currant jelly and wine. Add about ½ teaspoon of freshly ground black pepper, a good pinch of