Reform Sauce

The Reform sauce is an English variation of te classic French sauce poivrade. It is usualy served with lamb chops and used to fill a type of omelet. When the sauce poivrade is based on game stock, with added redcurrant jelly at the base of the Reform sauce is used to accompany game chops.
Recipe for 1/2 litre of finished sauce:
  • 1/2 litre of finished sauce poivrade.
  • 2 tablespoons of finely chopped gherkins.
  • 1 tablespoon of chopped egg whites.
  • 2 tablespoons of finely chopped button mushrooms.
  • 10g of julienne of black truffle (tuber melanosporum).

In a thick bottom sauce pan, sauté the gherkins and mushrooms. Add the sauce poivrade and the julienne of black truffle.

Check the seasoning and set aside in a bain-marie until serving time.

Just before serving add the chopped egg whites and a nob of butter.

"They can, on certain occasions, make women more tender and men more lovable."

Referring to truffles: Alexandre Dumas (1802-1870)

Contains lactose and gluten. Suitable for diabetics and pregnant women. Nut free.