Lamb Cutlets Reform

Name: Lamb Cutlets Reform
Yield: Serves 4
Cuisine: British
Ingredients: white of 1 large hardboiled egg, shredded into similar-sized strips; 1 small cooked beetroot, about 70 g, peeled and cut into similar-sized strips; 2 large gherkins, cut into similar-sized strips; 40 g sliced tongue or ham, cut into thin 3cm strips; 300 ml beef stock (or half a good-quality stock cube dissolved in that amount of boiling water); 1 tablespoon redcurrant jelly; 2 tablespoons tarragon vinegar; ½ teaspoon tomato paste; 2 teaspoons flour; 60 g butter; good pinch of cayenne pepper; vegetable oil, for frying; good knob of butter; 2 large shallots, finely chopped; ½ garlic clove, crushed; 8 lamb cutlets, French-trimmed and flattened slightly; 2 eggs, beaten; salt and freshly ground black pepper; 60-70 g fresh white breadcrumbs; 50 g cooked ham, very finely chopped; 1 tablespoon chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Regional Food

By Mark Hix

Published 2006

About

I haven’t cooked this dish since my college days, when it was part of the City and Guilds curriculum, and you rarely see it in cookbooks any more. Alexis Soyer invented this dish at the Reform Club in the 1830s. Like many of the old classics, this dish was from a range of ingredients at hand at the time. My theory is that, rather like the Caesar salad, those were the ingredients left in the cold room, and the d

Ingredients

Europe
United Kingdom
Main course
London

Ingredients

Method