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.
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.
© 1988 Keith Floyd estate. All rights reserved.