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 Lamb Cutlets Reform
Reform sauce is piquant and deliciously seasoned with herbs and
spices. It was invented in the 1830s by Alexis Soyer. At the time he
was Chef de cuisine of the Reform Club in London's Pall Mall, a favourite
meeting place for politicians after Parliament. The club still exists with
Lamb Cutlets Reform a popular item on the menu.
INGREDIENTS: Butter - 15 g, Onion - 1 small finely chopped, Carrot - 1 medium finely sliced, Lean Ham - 50 g (2 oz) cut into thin strips, Red wine vinegar - 4 tbsp, Port - 3 tbsp, Lamb or chicken stock - 600 ml (1 pint), Cloves - 2, Mace - 2 blades, Bay leaf - 1, Juniper berries - 4, crushed, Dried thyme - a pinch, Lamb cutlets - 8 each weighing about 75 g (3 oz), Cooked ham - 50 g (2 oz) finely minced, Fresh breadcrumbs - 50 g (2 oz), Egg - 1 beaten, Cornflour - 1 tbsp.
COOKING: 1. To make the Reform sauce, melt the butter in a medium saucepan, then add
the onion, carrot and ham strips and cook gently until just turning
brown. Add the vinegar and port and boil rapidly until almost all the
liquid evaporates.
2. Remove the pan from the heat and add the stock, cloves, mace, bay leaf,
juniper berries and thyme. Stir well, return to the heat and bring to
the boil. Lower the heat and simmer gently for about 30 minutes.
3. Meanwhile, trim the cutlets to remove most of the surrounding fat.
Scrape the bone absolutely clean to within 2.5 cm (1 inch) of the 'eye' of
the meat.
4. Mix the minced ham and breadcrumbs together. Brush each cutlet with
beaten egg and coat with the ham and breadcrumb mixture. Cover and
chill until required.
5. Blend the cornflour with about 2 tablespoons of water and add to the
sauce. Stir well and bring the sauce to the boil, stirring
continuously. Simmer until thickened.
6. Grill the cutlets for about 4 minutes on each side, until golden
brown. Arrange the cutlets on a warmed serving dish and garnish each
one with a cutlet frill. Reheat the sauce gently and serve separately.
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