Chapter VI · The Court-bouillons and the Marinades · No. 171
171—Marinade with Red Wine for Mutton
By substituting red wine for white in the preceding formula—the quantity of the liquid equalling that of the water—and by slightly increasing the quantity of aromatics, an excellent marinade for mutton is obtained, which in summer enables one to preserve meat, otherwise perishable, for some days.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 171, p. 68. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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