Reform Sauce

Ingredients

• vegetables, truffles, mushrooms, lean ham, hard whites of eggs, and gherkins
• six table-spoonfuls of vinegar
• half a pint of Espagnole sauce

Method

1. 1

   Cut ingredients into strips, put in a stewpan with vinegar, boil, and reduce to one-third.

2. 2

   Add Espagnole sauce and reduce again.

3. 3

   When thick, add red-currant jelly and serve.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 52. The excerpt below is the record exactly as published.

Reform Sauce Cut up into strips like Julienne, vegetables, truffles, mushrooms, lean ham, hard whites of eggs, and gherkins. Put them into a stewpan with six table- spoonfuls of vinegar ; boil, and reduce to one-third. Pour in half a pint of Espagnole sauce

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