Reform Club Sauce

Preparation info

    • Difficulty

      Easy

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.