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^ a b c d Lucile Escourrou, "Le Mont Blanc : ce grand classique gourmand de l'hiver", Le Figaro Madame Cuisine January 9, 2015 ^ a b Katia Fache-Cadoret, "L'histoire du Mont-Blanc, la pâtisserie hivernale par excellence", Marie-Claire, October 16, 2019 ^ Gillian Riley, The Oxford Companion to Italian Food, 2007, .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}ISBN 0198606176, s.v., p. 118 ^ Giacomo Castelvetro, Gillian Riley, translator, The Fruit, Herbs, & Vegetables of Italy, 1989, ISBN 067082724X, p. 125 ^ "Potage à la purée de marrons", recipe in André Viard, Le cuisinier impérial, Paris, 1806, p. 14 ^ "Rump with Chestnuts", recipe in "A Lady", Domestic economy, and cookery, for rich and poor, London, 1827, p. 323 ^ "Châtaignes à la crème", recipe in Jourdan Lecointe, Le cuisinier des cuisiniers, Paris, 1844, p. 438 ^ A. Chevrier, Nouveau manuel complet du maître-d'hôtel, 1842, p. 17 ^ M. Étienne, Traité de l'office, 1845, p. 101 ^ Jules Gouffé, Le livre des conserves, 1900 p. 249 ^ Jules Trousset, ed., Grande encyclopédie illustrée d'économie domestique et rurale, 1900, p. 899 ^ Comtesse E. de Ch[ambord], "Modes", La Sylphide : journal de modes, de littérature, de théâtres et de musique II:5, January 3, 1847, p. 35 ^ La Mode : revue politique et littéraire 18, March 26, 1847, p. 75, p. 336 ^ The Dessat(s) pastry-shop, rue de Choiseul, Paris, was the successor of "the famous Muot", who is said to be the inventor of the mazarine, a pastry which was famous at the time. ^ Jean de Paris, "Un conseil par jour", Le Figaro, December 15, 1885, p. 3 ^ "Coin des ménagères", La Femme 14:5, March 1, 1892, p. 37 ^ Jenny Touzin, François-Victor Foveau de Courmelles, La sauce, la cuisine chez soi, 1889, p. 411 ^ Maître Pierre, "Les Recettes de Maître Pierre", La Petite Presse, 22:7916, January 10, 1888, p. 3 ^ C. Asserollette (pseudonym of Mme. E. Servie), serialization of her Ma Cuisine (1890) in L'Univers illustré, 32:1812, December 14, 1889, p. 794 ^ Mme. D. Seignobos, Le Livres des petits ménages, 1893, p. 425 ^ a b A. Escoffier, Le Guide Culinaire, 1903, p. 726 ^ a b "The Mystery of Mont Blanc", Rei-Saionji ^ Daniel Rogov, Yael Hershberg, Rogues, writers & whores : dining with the rich & infamous, 2007, ISBN 1592641725, p. 31 ^ a b c Marie Ébrard, La Cuisine de Madame Saint-Ange, 1927, p. 934 ^ Gourmet 54:7-12:226 ^ Urbain Dubois, Émile Bernard, La cuisine classique, 1868, p. xxvi ^ "Mont-blanc", Elle, no date ^ 西坡 (2011-05-05). 凯司令. 上海: 新民晚报. p. 好吃周刊. Archived from the original on 2011-08-20.
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