Reform Club Sauce

Preparation info
    • Difficulty


Appears in

By Keith Floyd

Published 1988

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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.