Reform Sauce

Name: Reform Sauce
Yield: 6 servings
Ingredients: one pint of half-glaze sauce; one-half pint of ordinary Poivrade sauce; one-half oz. of gherkins; one-half oz. of the hard-boiled white of an egg; one oz. of salted tongue; one oz. of truffles; one oz. of mushrooms

From A guide to modern cookery, 1909

Serves 6

This sauce is for mutton cutlets when these are ‘a la Reform.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 33. The excerpt below is the record exactly as published.

REFORM SAUCE Put into a small stewpan and boil one pint of half-glaze sauce and one-half pint of ordinary Poivrade sauce. Complete with a garnish composed of one-half oz. of gherkins, one-half oz. of the hard-boiled white of an egg, one oz. of salted tongue, one oz. of truffles, and one oz. of mushrooms

Cook this with the app: pantry check, scaling, and the assistant.