Reform Sauce

Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

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

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