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Nota kaki

  1. ↑ Carême, Marie Antonin (1854). L'art de la cuisine française au dix-neuvième siècle (dalam bahasa French). 3. Paris: Au Depot de librairie. m/s. 1. Dicapai 7 December 2013. Selenggaraan CS1: Bahasa yang tidak dikenali (link)
  2. ↑ Escoffier, Auguste; Gilbert, Philéas; Fétu, E.; Suzanne, A.; Reboul, B.; Dietrich, Ch.; Caillat, A.; dll. (1903). Le Guide Culinaire, Aide-mémoire de cuisine pratique (dalam bahasa French). Paris: Émile Colin, Imprimerie de Lagny. Diarkibkan daripada yang asal pada 4 January 2014. Dicapai 7 December 2013. Selenggaraan CS1: Bahasa yang tidak dikenali (link)
  3. 1 2 Escoffier, Auguste (1907). A Guide to Modern Cookery. London: William Heinemann. m/s. 2, 15. Dicapai 7 December 2013. 
  4. ↑ "Small Sauce". Diarkibkan daripada yang asal pada 14 February 2017. Dicapai 31 December 2016. 

Petikan

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