Reform sauce is an English sauce and has a combination of mushrooms, port, gherkins, tongue and egg whites (hard boiled). It is based on poivrade sauce and is best served with lamb.
To make reform sauce you need: 600ml of lamb or chicken stock, 50g of lean ham (in strips), 15g butter, a small onion (finely chopped), a medium carrot (finely sliced), 4 tbsp of red wine vinegar, 3 tbsp port, 1 tbsp cornflour, 4 juniper berries (crushed), 2 cloves, 2 blades mace (the covering of a nutmeg seed shell - when broken, the shell parts are known as blades), a bay leaf and a pinch of dried thyme.
Melt the butter in a medium-sized saucepan and add the ham, onion and carrot. Saute gently until lightly browned. Add the port and vinegar. Boil rapidly until most of the liquid has evaporated. Take off the heat and add the stock, cloves, mace, bay leaf, thyme and juniper berries, stirring them in. Return to heat and bring to boil. Reduce the heat. Simmer gently for 25-30 minutes. Mix in the cornflour (with a little water) and whisk into a sauce. Bring to boil, stirring repeatedly. Simmer until thickened and serve with lamb cutlets.