Prosper Montagné (pronounced [pʁɔspɛʁ mɔ̃taɲe]; 14 November 1865 – 22 April 1948) was one of the most renowned French chefs of the Belle Époque and author...
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Larousse in Paris in 1938. The first edition (1938) was edited by Prosper Montagné, with the collaboration of Dr Alfred Gottschalk, with prefaces by each...
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his recipes for Sauce Romaine and Carpe à la Polonaise; similarly, Prosper Montagné in 1922 just says "caramel au vinaigre", and the Répertoire de la Cuisine...
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Escoffier, referring to French butchers' cuts, specifies paleron or gîte; Prosper Montagné favours the more expensive rump; Paula Wolfert opts for short rib;...
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The Mushroom Feast. London: Michael Joseph. ISBN 978-0-71-811253-0. Montagné, Prosper (1976). Larousse gastronomique. London: Hamlyn. OCLC 1285641881. Pomiane...
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York City: White Stokes & Allen. pp. 30–33. Retrieved 2013-12-24. Prosper Montagné (1938), "Larousse gastronomique" Emmanuel Guillemain d'Echon, Dans...
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1975 Alan Davidson, Mediterranean Seafood, 1972. ISBN 0-14-046174-4. Prosper Montagné, Larousse Gastronomique, 1938. ISBN 0-600-60235-4. Media related to...
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Moorkop – a similar Dutch pastry Whoopie pie - a similarly shaped pastry Prosper Montagné, Larousse Gastronomique, 1st edition, 1938, s.v. Carole Bloom (2 March...
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and flavourings. The editor of the original Larousse Gastronomique, Prosper Montagné, divided the main varieties of cassoulet into "the Trinity", according...
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Russian dressing "rémoulade". Dictionary.com. Retrieved 20 Feb 2016. Prosper Montagné (1961). Charlotte Snyder Turgeon; Nina Froud (eds.). Larousse gastronomique:...
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