Thanks folks. I have a similar problem which I do not understand. I wish to prepare Boef bourguignon and in doing research for about as close as one can to this tradiitional dish od Burgundy ---I to my shock found it calls for Madeira but the puzzling thing is it also calls for Champagne brandy (?), I do not know if this is an error, or both my and a translators translation error or what this really is ---is white burgundy as oppose to the usual red. You can find this in Flammarion's collection published in Paris. in 1957. For those of you who do not read or speak French---there is a translation (in additiom to my own) called THE ART OF FRENCH COOKING published by Golden Press, New York.1962. I have used the English edition to check my translations against another translator but we both came up with the same thing.