Reform Sauce, “Sauce à la Réforme.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 5 min Total: 5 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

4 spoonfuls of Spanish sauce
1 of tomato sauce ↝ Tomato chili sauce [Tomato-based condiments]
2 teaspoonfuls of red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
a piece of glaze the size of half an egg ↝ Carrots, glazed, cooked [Carrots]
a little port wine
some hard-boiled white of egg ↝ Egg, white only, raw [Eggs and omelets]
some gherkin ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (6)

Let all boil together for about 5 minutes.
Season the sauce.
Strain the sauce through a tammy.
Have ready some hard-boiled white of egg and some gherkin, both cut in shapes, like a half-moon.
Warm the prepared egg and gherkin in the sauce.
Serve with the cutlets.

Original Text

Reform Sauce, “Sauce à la Réforme.” (Cataldi.)
This is an “aigredoux,” i.e. sour-sweet sauce, for Loin of Mutton No. 3, dressed like Roe Venison after lying some days in a marinade, see Meat.
4 spoonfuls of Spanish sauce, 1 of tomato sauce, 2 teaspoonfuls of red currant jelly, a piece of glaze the size of half an egg, and a little port wine.
Let all boil together for about 5 minutes; season, and strain through a tammy. Have ready some hard-boiled white of egg and some gherkin, both cut in shapes, like a half-moon.
Warm them up in the sauce, and serve with the cutlets.
Use this sauce also for Roe Venison cutlets.

Notes

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