White wine sauce (Sauce au vin blanc) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 44) by Auguste Escoffier

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Accompaniments: Souffles of lobster (Soufflés de homard)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Despite the title, this recipe does not call for white wine. Uses the book's "White fish stock (Fumet blanc de poisson)", "Ordinary or white consomme (Fonds blancs ordinaires)", and "White veal stock and poultry stock (Fonds de veau blanc et de volaille)". See recipe for variations.

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