Sauce Reform.—The original recipe for this was to bring half a pint of poivrade sauce (made with espagnole) to the boil, then to stir into it half a gill of port wine, an ounce of red currant jelly, and a good dash of cayenne, and boil together till reduced to the right consistency. This is the way it was made originally at the Reform Club whose chef invented the dish. Now almost any rich brown sauce, flavoured with Worcester sauce and currant