5012 Vin à la Française

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 250 g (9 oz) sugar in a basin and sprinkle with a few tablespoons of water to dissolve it.

Add 1 bottle of good Claret or Burgundy wine and half a lemon cut into thin slices. Mix well with a silver spoon and serve in glasses with a slice of lemon in each.