188 Reform Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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To dl (9 fl oz or 1⅛ U.S. cups) each of Sauce Poivrade and Sauce Demi-glace, add a garnish of 30 g (1 oz) gherkin, the white of 1 hard-boiled egg, 20 g ( oz) cooked mushrooms, 20 g ( oz) truffle and 30 g (1 oz) cooked salted ox tongue—all these cut into short Julienne.

This sauce is always served with mutton and lamb cutlets à la Réforme.

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