Reform Sauce

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

From Soyer's standard cookery, 1912

Serves 6

Serve with mutton cutlets.

Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 40. 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 half an ounce of gherkins, half an ounce of the hard-boiled white of an egg, one ounce of salted tongue, one ounce of truffles, and one ounce of mushrooms

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