Chevreuil Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce, invented at the Reform Club for a poivrade sauce base finished with red wine, Harvey's sauce, anchovy essence, gherkins and redcurrant jelly and which is served with fried meats. The full recipe is presented here and I hope you enjoy this classic British version of: Chevreuil Sauce.
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This is a classic recipe for a Victorian version of Chevreuil Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 29.—CHEVREUIL SAUCE
The same as the foregoing, excepting that French red wine should be used instead of port, and also that eight small gherkins, sliced as thin as wafers, be added to the sauce.
Modern Redaction
Ingredients:
30g lean ham, finely diced
30g carrots, finely diced
30g onion, finely diced
1 bayleaf
1 sprig of thyme
20 black peppercorns
1 blade of mace
2 tbsp butter
150ml vinegar
75ml mushroom catsup
1 tsp anchovy essence
300ml brown sauce
4 tbsp strong stock
150ml dry sherry
150ml red Burgundy or Rhône wine
75ml Harvey's sauce
2 tbsp (heaped) redcurrant jelly
8 small gherkins, sliced wafer thin
Method:
Melt the butter in a pan, add the ham, carrots, onion, bayleaf, thyme, peppercorns and mace then fry for about 8 minutes, or until well browned. Add the vinegar and mushroom catsup along with the anchovy essence. Stir to combine, bring to a boil and continue cooking, stirring frequently, until the volume has reduced by half.
Now stir in the brown sauce along with the stock and sherry. Bring to a boil and continue boiling gently for about 10 minutes, or until all the fat has risen to the surface of the liquid. Skim off the fat then pass the sauce through a sieve. Return to the pan then mix in the red wine, Harvey's sauce, redcurrant jelly and sliced gherkins. Bring back to a boil, stir until the redcurrant jelly has dissolved and continue cooking for five minutes.
Take off the heat, pour into a sauce boat and serve as an accompaniment to grilled lamb.
