↑ editor, Prosper Montagné; American; Escoffier, Charlotte Turgeon; pref. by Robert J. Courtine; original preface by Auguste; Hunter, Philéas Gilbert; text translated from the French by Marion (1977). The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery. New York: Crown Publishers. tr. 299, 307. ISBN0-517-53137-2.
↑ Tannahill, Reay. (1995). Food in History. Three Rivers Press. p. 75
