Lamb Cutlets Reform By Alexis Soyer Sweet And Sour Lamb Cutlets Recipes

LAMB CUTLETS REFORM

Lamb Cutlets Reform image

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.

Provided by Millereg

Categories Lunch/Snacks

Time 1h15m

Yield 8 cutlets, 4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 ounce butter
1 small onion, finely chopped
1 medium carrot, finely sliced
2 ounces lean ham, cut into thin strips
4 tablespoons red wine vinegar
3 tablespoons port wine
20 ounces lamb stock or 20 ounces chicken stock
2 cloves
2 mace blades
1 bay leaf
4 cranberries, crushed
1 pinch dried thyme
8 lamb cutlets, about 3 oz. each
2 ounces cooked bacon
2 ounces fresh breadcrumbs
1 egg, beaten
1 tablespoon cornflour
parsley, to garnish

Steps:

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.
Remove the pan from the heat and add the stock, cloves, mace, bay leaf, cranberries and thyme.
Stir well, return to the heat and bring to the boil.
Lower the heat and simmer gently for about 30 minutes.
Meanwhile, trim the cutlets to remove most of the surrounding fat.
Scrape the bone absolutely clean to within 1 inch of the'eye' of the meat.
Mix the minced bacon and breadcrumbs together.
Brush each cutlet with beaten egg and coat with the bacon and breadcrumb mixture.
Cover and chill until required.
Blend the corn flour 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.
Grill the cutlets for about 4 minutes on each side, until golden brown.
Arrange the cutlets on a warmed serving dish and garnish with parsley.
Reheat the sauce gently and serve separately.

Nutrition Facts : Calories 461.6, Fat 28.2, SaturatedFat 9.5, Cholesterol 68, Sodium 479.2, Carbohydrate 41.8, Fiber 11.6, Sugar 3.3, Protein 12

LAMB CUTLETS REFORM BY ALEXIS SOYER: SWEET AND SOUR LAMB CUTLETS

Lamb Cutlets Reform by Alexis Soyer: Sweet and Sour Lamb Cutlets image

Alexis Soyer invented this dish at the Reform Club - maybe the late arrival of a tricky and hungry club member, as well as an ingenious chef who had to make the most of what he had in his kitchen, might explain the creation of this somewhat strange concoction. But the tangy sweet and sour sauce works and is one of Soyer's best-known dishes. It's in danger of becoming a forgotten classic, but I think it's worth reviving. I suppose it goes back to the days of disguising inferior cuts of meat - the gentleman's club equivalent of the fish finger or fried chicken in a basket! The recipe has been altered over time - but this is pretty close to the original. I wouldn't suggest using cheap meat of course, but coating the cutlets in breadcrumbs keeps them juicy and seals in the flavour. It is best to keep the garnish separate, so it can be eaten as it is or mixed into the sauce. About Alexis Soyer: Celebrity chefs are nothing new. One who really was the Jamie Oliver of his time, was Alexis Soyer. He was involved with charity work as well as being a popular figure on the culinary circuit, chef de cuisine of the Reform Club and author of many cookery books. During the potato famine of 1847 he went to Ireland to help victims by setting up soup kitchens - he claimed he could provide 100 gallons of soup for £1 including expenses. Like high-profile chefs today he was often asked to cook for large numbers at prestigious events and in June 1838 rose to the challenge of cooking breakfast for 2,000 people for Queen Victoria's coronation. He designed the Reform Club's kitchens, installing advanced technology gas ovens, which became a bit of a tourist attraction and source of envy among his peers.

Provided by French Tart

Categories Ham

Time 35m

Yield 4 Reform Cutlets, 4 serving(s)

Number Of Ingredients 21

Ingredients

8 lamb cutlets (French trimmed, ie. with the fat taken off and flattened slightly)
salt & freshly ground black pepper
2 eggs, beaten
50 g cooked ham, very finely chopped
1 tablespoon chopped parsley
60 -70 g fresh white breadcrumbs
vegetable oil (for frying)
1 good knob butter
2 large shallots, peeled and finely chopped
half garlic clove, peeled and crushed
1 good pinch cayenne pepper
60 g butter
2 teaspoons flour
1/2 teaspoon tomato puree
2 tablespoons tarragon vinegar
1 tablespoon red currant jelly
300 ml beef stock, made up from a good stock cube will do fine
40 g sliced ham, cut into thin 3cm strips
1 small cooked beetroot, weighing about 70g peeled and cut into strips like the ham
2 large gherkins cut into strips like the ham
white of 1 large hard-boiled egg, shredded into strips the same size as the ham

Steps:

First make the sauce: gently cook the shallots, garlic and cayenne pepper in half of the butter for 2-3 minutes, stirring every so often. Add the flour and tomato purée and stir well. Add the vinegar and redcurrant jelly and simmer f for a minute, then add the stock, bring to the boil and simmer gently for 15 minutes. Season to taste, and whisk in the remaining butter.
Meanwhile, mix the breadcrumbs with the ham and parsley. Season the lamb cutlets and pass through the egg then the breadcrumbs. Heat a couple of tablespoons of the vegetable oil in a frying pan on a medium heat and cook the cutlets for 3-4 minutes on each side until golden, adding the butter towards the end.
To serve, add the shredded ham, beetroot, gherkin and egg white to the sauce, or mix and serve separately. Eat with potato dauphinoise.

Nutrition Facts : Calories 269.4, Fat 18.1, SaturatedFat 9.6, Cholesterol 154.8, Sodium 630, Carbohydrate 15.5, Fiber 0.7, Sugar 4.6, Protein 11.5

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