Reform Club Sauce

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Created by Alexis Soyer, the famous French chef of the Reform Club in Victorian days, as an accompanying sauce to lamb cutlets: I have changed it slightly. Of course, you must have beautifully butchered and trimmed best English or Welsh lamb loin chops without too much fat – and don’t forget to trim the outside fat of that thin skin that covers it.


  • 3 oz (75 g) wafer-thin ham or tongue, finely chopped
  • 1 small glass sherry
  • 3 oz (75 g) onions, finely chopped
  • 2 oz (50 g) butter
  • 3 oz (75 g) mushrooms, thinly sliced
  • 2 hard-boiled egg whites, thinly sliced
  • 3 oz (75 g) cooked beetroot, finely diced
  • 3 oz (75 g) gherkins, thinly sliced
  • 1 pint (600 ml) meat glaze
  • Salt, sugar and crushed black pepper
  • Redcurrant jelly


Soak the ham or tongue in the sherry.

Fry the onions in half the butter until soft, but not coloured. Add the mushrooms and cook for a few more minutes. Stir in the ham or tongue, the hard-boiled egg whites, beetroot and gherkins together with the brown sauce and heat through. Blend in the remaining butter and season with salt, sugar, pepper and redcurrant jelly.