Diable Sauce

I have a recipe that calls for Escoffier Diable Sauce, which I have been told is no longer available. What other sauce can I use to replace it? Or how can I make my own substitute?

This is what the Larousse says,
reduce 2 cups white wine,1 tablespoon vinegar,1 tablespoon shallots, sprig thyme, a bay leaf and a pinch of black pepper. When reduced to two third volume, add to 1.5 cups demi glace and simmer. Strain and finish with chopped parsley.

As for it not being available, I don't know who told you that, but I think they were mistaken.

[This message has been edited by Andrew (edited December 29, 1999).]

Thank you, Andrew. I am encouraged that you think Escoffier Diable Sauce might still be available. I tried to order it from Chef's supply co. on the web, and several of them gave me that impression. Do you know of any places that might carry it?

No, don't order it. I gave you a recipe on how to make it.