At that time, french vermouth was equal to white-dry, italian was equal to red-sweet. Maybe Vallor was white, I don't know, but it's certain it was SWEET. It was an IBA 50 official cocktail, and the reported ingredient was sweet vermouth. So, when you drink a Brooklyn made with dry vermouth, you are drinking an Old Pal without Campari, but not a Brooklyn. I would suggest, appeling to diplomacy , preparing a Brooklyn with French white sweet vermouth, the excellent Dollin Blanc for instance