41.   Add white wine for additional tartness, if desired.

42.   Add white wine to the skillet and reduce the sauce by half.

43.   Add wine and beef stock.

44.   Add wine and cook over high heat until wine is reduced completely and pan is almost dry.

45.   Add wine and cook until wine is evaporated.

46.   Add wine and let it boil away.

47.   Add wine and simmer for a minute.

48.   Add wine to pan and boil, scraping up the browned bits in the bottom of the pan.

49.   Add wine to roasting pan and deglaze over moderate heat, scraping up brown bits.

50.   Add wine to saltimbocca, and finish.