Réforme, sauce



  • feminine A mirepoix of carrot, onion, celery, bay leaf and thyme, fried in butter, fat drained off, vinegar and crushed peppercorns added and reduced, demi-glace added, simmered and skimmed, redcurrant jelly added, strained through a chinois and garnished with a julienne of cooked beetroot, hard-boiled egg white, gherkin, mushroom, truffle and tongue. Served with lamb cutlets.