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Auguste Escoffier
154
Sauce Tyrolienne
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Preparation info
Difficulty
Medium
Appears in
#30
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Prepare a reduction of
white wine
,
vinegar
and flavourings exactly in the same way as for
Sauce Béarnaise
; squeeze through a cloth, twisting firmly and add
100