View source for À la Maréchale

{{italic title|reason=[[:Category:French words and phrases]]}}
{{Infobox food
| name             = ''À la Maréchale''
| image            = Veal cutlet Marechale.jpg
| image_size       = 250px
| caption          = Veal cutlet ''à la Maréchale''
| alt              = 
| alternate_name   = 
| course           = [[Main course|Main]]
| country          = [[France]]
| served           = hot
| main_ingredient  = Meat or fish, eggs, [[bread crumbs]]
}}
'''''À la Maréchale''''' ("[[Marshal of France|marshal]]-style" in [[French language|French]]) is a method of food preparation in [[haute cuisine]]. Dishes ''à la Maréchale'' are made from tender pieces of meat, such as [[cutlet]]s, [[escalope]]s, [[Supreme (cookery)|supremes]], [[sweetbread]]s, or fish, which are treated ''à l'anglaise'' ("English-style"), i.e. coated with eggs and [[bread crumbs]], and [[Sautéing|sautéed]].{{sfnp|Escoffier|1907|p=[https://archive.org/stream/cu31924000610117#page/n537/mode/2up 512]}}{{sfnp|Montagné|1938|p=666}}{{sfn|Supertoinette|ps=. "À la Maréchale se dit de petites pièces de boucherie (côtes ou noisettes d'agneau, escalopes ou côtes de veau, ris de veau, suprêmes de volaille) panées à l'anglaise et sautées."}}{{sfnp|Pokhlyobkin|2006|loc=[http://www.langet.ru/html/m/mareqal5.html Марешаль]}}

==History and varieties==
The dish is known since the 18th century at least. It is speculated that it could be associated with the Maréchale de Luxembourg (1707-1787), the wife of [[Duke of Piney-Luxembourg|Charles-François-Frédéric de Montmorency-Luxembourg]] (1702–1764) and a major society hostess.{{sfnp|Chevallier|2009|loc=[http://www.chezjim.com/sundries/s21.html#recipe 18th CENTURY RECIPE: A meal for Marie-Antioinette - Fowl wings à la Maréchale]}} According to food historian [[William Pokhlyobkin]], the dish had to be so tender that "even a [[Marshal of France|marshal]] (a synonym of an elder, satiated and toothless man) could eat it."{{sfnp|Pokhlyobkin|2006|loc=[http://www.langet.ru/html/m/mareqal5.html Марешаль]}}

Numerous varieties of such dishes are described in 19th-century cookbooks. Various sorts of meat, poultry and fish prepared ''à la Maréchale'' are found e.g. in the works by [[André Viard]],{{sfnp|Viard|1806|p=[https://books.google.de/books?id=6B5fVHfmd8kC&pg=PA235#v=onepage&f=false 235]: Filets de lapereaux à la Maréchale; [https://books.google.de/books?id=6B5fVHfmd8kC&pg=PA281#v=onepage&f=false 281]: Ailerons de Dindon farcis à la Maréchale; [https://books.google.de/books?id=6B5fVHfmd8kC&pg=PA296#v=onepage&f=false 296]; Filets de Poularde à la Maréchale}} [[Antoine Beauvilliers]],{{sfnp|Beauvilliers|1814|p=[https://archive.org/stream/lartducuisinier01beau#page/322/mode/2up 323] (English: [https://archive.org/stream/artfrenchcooker00beaugoog#page/n162/mode/2up/ 142]): Poularde à la Maréchale; [https://archive.org/stream/lartducuisinier01beau#page/328/mode/2up/ 329] (English: [https://archive.org/stream/artfrenchcooker00beaugoog#page/n164/mode/2up/ 145]): Wings of Fowls with Endive - Ailes de Poulardes à la Maréchale}} [[Louis Eustache Ude]],{{sfnp|Ude|1815|p=[https://archive.org/details/bub_gb_xYwEAAAAYAAJ/page/n218 141]: Les Filets Mignons à la Maréchale; [https://archive.org/details/bub_gb_xYwEAAAAYAAJ/page/n267 190]: Côtelettes de Filets de Poularde à la Maréchale; [https://archive.org/details/bub_gb_xYwEAAAAYAAJ/page/n285 208]: Fillets of chicken à la Maréchale; [https://archive.org/details/bub_gb_xYwEAAAAYAAJ/page/n359 282]: Cutlets of pigeons à la Maréchale}} [[Marie-Antoine Carême]],{{sfnp|Carême|Plumerey|Fayot|1847|p=[https://archive.org/stream/b21526047_0004#page/n137/mode/2up 119]: Filets de poulets à la Maréchale; [https://archive.org/stream/b21526047_0004#page/n163/mode/2up 145]: Filets de pigeons à la Maréchale; [https://archive.org/stream/b21526047_0004#page/n185/mode/2up 167]: Filets de lapereaux à la Maréchale; [https://archive.org/stream/b21526047_0004#page/n221/mode/2up 202]: Filets de chevreuil à la Maréchale; [https://archive.org/stream/b21526047_0004#page/n263/mode/2up 244]: Filets de perdreaux à la Maréchale; [https://archive.org/stream/b21526047_0004#page/n401/mode/2up 382]: Filets de grondins à la Maréchale; [https://archive.org/stream/b21526047_0004#page/n415/mode/2up 396]: Filets d’esturgeon à la Maréchale}} [[Jules Gouffé]],{{sfnp|Gouffé|1867|p=[https://archive.org/details/royalcookeryboo00goufgoog/page/n369 352]: Broiled sweetbreads à la Maréchale; [https://archive.org/details/royalcookeryboo00goufgoog/page/n422 405]: Roebuck cutlets à la Maréchale. Pages given for 1869 English translation}} [[Alexis Soyer]],{{sfnp|Soyer|1849|p=[https://archive.org/details/gastronomicregen00soye/page/220 220]: 532. Petits Poussins à la Maréchal}} [[Charles Elmé Francatelli]],{{sfnp|Francatelli|1859|p=[https://books.google.de/books?id=F68_6rvpwdsC&pg=PA145#v=onepage&q&f=false 145]: 404. [[Turbot]] à la Maréchale; [https://books.google.de/books?id=F68_6rvpwdsC&pg=PA149#v=onepage&q&f=false 149]: 417. [[Salmon]] à la Maréchale; [https://books.google.de/books?id=F68_6rvpwdsC&pg=PA164#v=onepage&q&f=false 164]: 471. [[Common sole|Soles]] à la Maréchale; [https://books.google.de/books?id=F68_6rvpwdsC&pg=PA169#v=onepage&q&f=false 169]: 488. Fillets of [[Merlangius|whitings]] à la Maréchale; [https://books.google.de/books?id=F68_6rvpwdsC&pg=PA514#v=onepage&q&f=false 514]: Fillets of [[Brill (fish)|brill]] à la Maréchale; [https://books.google.de/books?id=F68_6rvpwdsC&pg=PA312#v=onepage&q&f=false 312]: 911. Scollops of sweetbreads, à la Maréchale; [https://books.google.de/books?id=F68_6rvpwdsC&lpg=PA337&pg=PA337#v=onepage&q&f=false 337]: 996. Fillets of fowls, à la Maréchale; [https://books.google.de/books?id=F68_6rvpwdsC&pg=PA357#v=onepage&q&f=false 357]: 1060. Rabbit, à la Maréchale; [https://books.google.de/books?id=F68_6rvpwdsC&pg=PA366#v=onepage&f=false 366]: 1089. Cutlets of partridges à la maitre d'hotel mentions that the cutlets can also be dressed à la Maréchale}} [[Urbain Dubois]]{{sfnp|Dubois|1868|p=[https://archive.org/details/bub_gb_A7DX5_x_hrAC/page/n207 178]: 976. Filets de poulets, à la Maréchale}} and [[Charles Ranhofer]].{{sfnp|Ranhofer|1894|loc=[http://chestofbooks.com/food/recipes/Epicurian/Recipes-For-Chicken-Fillets-Or-Breasts-Filets-Ou-Ailes-De-Poulet-Part-5.html (1848). Chicken Fillets Or Breasts A La Marechale (Filets Ou Ailes De Poulet A La Marechale)]}} Some books included stuffed versions, such as "rabbit ''à la Maréchale''" filled with [[duxelles]]{{sfnp|Francatelli|1859|p=[https://books.google.de/books?id=F68_6rvpwdsC&pg=PA357#v=onepage&q&f=false 357]: 1060. Rabbit, à la Maréchale}} and "fowl fillet ''à la Maréchale''" stuffed with [[truffle]]s and herbs{{sfnp|Carême|Plumerey|Fayot|1847|p=[https://archive.org/stream/b21526047_0004#page/n137/mode/2up 119]: Filets de poulets à la Maréchale}}{{sfnp|Francatelli|1859|p=[https://books.google.de/books?id=F68_6rvpwdsC&lpg=PA337&hl=en&pg=PA337#v=onepage&q&f=false 337]: 996. Fillets of fowls, à la Maréchale}} or with herbs and forcemeat.{{sfnp|Dubois|1868|p=[https://archive.org/details/bub_gb_A7DX5_x_hrAC/page/n207 178]: 976. Filets de poulets, à la Maréchale}}

After the [[War of the Sixth Coalition|victory over Napoleon]] in 1814, dishes ''à la Maréchale'' were introduced to Russia.{{sfnp|Pokhlyobkin|2006|loc=[http://www.langet.ru/html/m/mareqal5.html Марешаль]}} Rather elaborate varieties, usually involving [[hazel grouse]] fillets, are found in several classical Russian cookbooks. One of the first such books, ''The Last Work'' by Gerasim Stepanov, proposes to combine hazel grouse fillets and veal liver.{{sfnp|Stepanov|1851|p=6 (chapter 2)|ps=. 5. Соус филеи марешаль на большом хрустате}} Elena Molokhovets' ''[[A Gift to Young Housewives]]'', the most successful Russian cookbook of the 19th century, has included since its first edition in 1861 a recipe for "hazel grouse ''à la Maréchale''" stuffed with [[Madeira sauce]] with [[Agaricus bisporus|portobello mushrooms]] and truffles.{{sfnp|Molokhovets|1861|loc=495. Марешаль из рябчиков|ps=; ([http://www.molohovetc.ru/otdel_viii/1113_mareshal_iz_rjabchikov/ 1113. Марешаль из рябчиков] in the 1901 edition; [https://books.google.de/books?id=ttlCGJxfLRUC&lpg=PA250&hl=en&pg=PA250#v=onepage&f=false 863. Hazel grouse a la Maréchale] in the English translation).}} A similar variety of "[[Game (hunting)|game]] cutlets ''à la maréchale''" with a [[quenelle]] and truffle stuffing is described in the textbook ''The Practical Fundamentals of the Cookery Art'' by Pelageya Alexandrova-Ignatieva published in the beginning of the 20th century.{{sfnp|Alexandrova-Ignatieva|1909|p=415|ps=. Котлеты марешаль из дичи}}

In the Soviet times, the book ''Apportionments for dinners, separate dishes and other products of public catering'' (1928), which served as a standard reference for Soviet catering establishments, demanded renaming of many traditional restaurant dishes to replace the (mostly French-style) "[[Bourgeoisie|bourgeoise]]" names with simple "[[Proletariat|proletarian]]" forms.{{sfnp|Apportionments|1928|pp=96-97}} This program was not realised immediately (at least not completely), and its successor, ''The Directory of Apportionments for Catering'' (1940), published by the Soviet Ministry of Food Industry, still included chicken and game fillets ''à la Maréchale'' stuffed with milk sauce and portobello mushrooms.{{sfnp|Apportionments|1940|p=[https://books.google.de/books?id=RTkkAQAAMAAJ&focus=searchwithinvolume&q=решаль 568]}} The major Soviet cookbooks published after WWII, such as ''Cookery'' (1955) or ''Directory of Recipes and Culinary Products for Catering'', included the same recipe but named it simply "chicken or game cutlet stuffed with milk sauce" and added a similar "chicken or game cutlet stuffed with liver".{{sfnp|Cookery|1955|p=443|loc=[http://kulinaria1955.ru/domashnyaya_ptitsa_i_dich/bluda_iz_ptitsy/kury/1325-1146-kotleta-iz-file-kuricy-farshirovannaya-molochnym-sousom.html 1146. Котлета из филе курицы, фаршированная молочным соусом], [http://kulinaria1955.ru/domashnyaya_ptitsa_i_dich/bluda_iz_ptitsy/kury/1326-1147-kotleta-iz-file-kuricy-farshirovannaya-pechenkoy.html 1147. Котлета из филе курицы, фаршированная печенкой]}}{{sfnp|DRC|1980|p=311|loc=719. Котлеты из филе птицы или дичи, фаршированные печенью}} As a result, the term ''à la Maréchale'' disappeared from menus of Soviet restaurants.

[[August Escoffier]] notes in ''[[Le Guide Culinaire]]'' that the commonly used "English-style" coating in these dishes is an economical substitute for the original treatment with chopped truffles.{{sfnp|Escoffier|1907|p=[https://archive.org/stream/cu31924000610117#page/n537/mode/2up 512]}} While [[Supreme (cookery)|chicken suprême]]{{sfnp|Escoffier|1907|p=[https://archive.org/stream/cu31924000610117#page/n537/mode/2up 512]}} and [[Beef brain|cervelle de veau]]{{sfnp|Escoffier|1907|p=[https://archive.org/stream/cu31924000610117#page/n453/mode/2up 429]|ps=. 1293 Cervelle à la Maréchale}} are prepared this way, other dishes ''à la Maréchale'' in his guide, such as [[Tournedos (meat cut)|tournedos]]{{sfnp|Escoffier|1907|p=[https://archive.org/stream/cu31924000610117#page/n395/mode/2up 370]|ps=. 1104. Tournedos Maréchale}} and [[foie gras]] [[collops]],{{sfnp|Escoffier|1907|p=[https://archive.org/stream/cu31924000610117#page/n578/mode/2up 552]|ps=. 1738 Escalopes de foie gras Maréchale}} include truffles. A garnish of truffles and green asparagus tips is nowadays common for dishes ''à la Maréchale''.{{sfnp|Montagné|1938|p=666}}{{sfnp|Renold|2012|p=[https://books.google.de/books?id=RDMsBgAAQBAJ&pg=PA217&lpg=PA217&f=false 217]|ps=. Suprême de volaille à la Maréchale}}

==Cultural references==
Dishes ''à la Maréchale'' are occasionally mentioned in [[Russian literature]] as a prime example of an "aristocratic" dish of high-level cuisine. In [[Anton Chekhov]]'s story ''Peasants'', Nikolay Tchikildyeev, a former hotel waiter, and a cook discussed
<blockquote>...the dishes that were prepared in the old days for the gentry. They talked of rissoles, cutlets, various soups and sauces, and the cook, who remembered everything very well, mentioned dishes that are no longer served. There was one, for instance -- a dish made of bulls' eyes, which was called "waking up in the morning." "And used you to do cutlets ''à la maréchal''?" asked Nikolay. "No." Nikolay shook his head reproachfully and said: "Tut, tut! You were not much of a cook!"{{sfnp|Chekhov|1897}}</blockquote>

In his mémoires, Alexander Martynov, a colonel of the Russian tsarist secret police [[Okhrana|Okhranka]], recalls the assassination of the Russian prime minister [[Pyotr Stolypin]] by the [[Anarchism|anarchist]] revolutionary [[Dmitry Bogrov]] 1911. A year before, Bogrov wrote a phrase in a letter, which later became frequently cited, that he had "no interest in life. Nothing except an endless row of cutlets to be eaten."{{sfnp|Martynov|1938|loc=[http://litread.me/pages/557612/561000-562000?page=110 editorial footnote 150]|ps=. "Нет никакого интереса к жизни. Ничего, кроме бесконечного ряда котлет, которые мне предстоит скушать в жизни…". Letter from December 13, 1910.}}{{sfnp|Mushin|1914}} "In reality", Martynov commented, "the meaning of life for Bogrov was that these cutlets should be ''à la Maréchale''."{{sfnp|Martynov|1938|p=[http://litread.me/pages/557612/561000-562000?page=63 63]}}

==Related dishes==
Alexandrova-Ignatieva noted that ''côtelette de volaille'' (the precursor of [[chicken Kiev]]) is prepared like game cutlets ''à la Maréchale'', with chicken used instead of hazel grouse.{{sfnp|Alexandrova-Ignatieva|1909|p=425|ps=. Côtelettes de volaille}} The same is stated in another Russian cookbook published at the same time which gives basically the same recipes for ''côtelette de volaille'' and ''côtelette à la Maréchale'' and notes that the only difference between them is that the former are made of chicken while the latter are made of game, such as grouse, [[Black grouse|blackcock]], etc.{{sfnp|Maslov|1911|p=220}}

==See also==
* [[Breaded cutlet]]
* [[Cachopo (dish)|Cachopo]]
* [[Cordon bleu (dish)|Cordon bleu]]
* [[Karađorđeva šnicla]]

==References and notes==
{{Reflist|30em}}

==Sources==
* {{cite book
| author = Пелагея Павловна Александрова-Игнатьева
| title = [[commons:File:Александрова-Игнатьева П.П. - Практические основы кулинарного искусства - 1909.djvu|Практические основы кулинарного искусства]]
| location = Санкт-Петербург
| year = 1909
| ref = {{harvid|Alexandrova-Ignatieva|1909}}
}} [{{cite book
| author = Pelageya Alexandrova-Ignatieva
| title = The Practical Fundamentals of the Cookery Art
| location = St. Petersburg
| year = 1909
| language = Russian
}}]
* {{cite book
| title         = Продуктовые нормы обедов, отдельных блюд и прочих изделий общественных столовых (раскладки)
| location      = Москва
| publisher     = паевое товарищество "Нарпит"
| year          = 1928
| ref           = {{harvid|Apportionments|1928}}
}} [{{cite book
| title         = Ration standards (apportionments) for dinners, separate dishes and other products of public catering
| publisher     = Narpit (state organisation for public catering)
| location      = Moscow
| year          = 1928
| language      = Russian
}}]
* {{cite book
| title         = Сборник раскладок для предприятий общественного питания
| author        = Научно-исследовательский институт торговли и общественного питания
| date          = 1940
| location      = Москва
| publisher     = Госторгиздат
| ref           = {{harvid|Apportionments|1940}}
}} [{{cite book
| author        = Research Institute of Trade and Catering of the Ministry of Trade of the USSR
| title         = Directory of Apportionments for Catering
| location      = Moscow
| publisher     = Gostorgizdat (publishing house of the State Ministry of Trade)
| year          = 1940
| language      = Russian
}}]
* {{cite book
| author        = Antoine Beauvilliers
| author-link        = Antoine Beauvilliers
| title         = L'art du cuisinier
| volume        = 1
| location      = Paris
| publisher     = Pilet
| year          = 1814
| url           = https://archive.org/details/lartducuisinier01beau
| language      = French
| ref           = {{harvid|Beauvilliers|1814}}
}} [English translation: {{cite book
| title         = The Art of French Cookery
| author        = Antoine Beauvilliers
| author-link        = Antoine Beauvilliers
| publisher     = Longman
| year          = 1827
| url           = https://archive.org/details/artfrenchcooker00beaugoog
}}]
* {{cite book
| title         = L'art de la cuisine française au dix-neuviême siêcle : traité élémentaire et pratique
| author1       = Marie Antonin Carême
| author-link       = Marie-Antoine Carême
| author2       = Armand Plumerey
| author3       = Charles Frédéric Alfred Fayot
| year          = 1847
| volume        = 4
| url           = https://archive.org/details/b21526047_0004
| language      = French
| ref           = {{harvid|Carême|Plumerey|Fayot|1847}}
| postscript    = . ''Entrées chaudes''. Work completed after Carême's death by Armand Plumerey.
}}
* {{cite book
| author        = Антон Павлович Чехов
| title         = Мужики
| year          = 1897
| language      = Russian
| ref           = {{harvid|Chekhov|1897}}
}} [{{cite book
| author        = Anton Chekhov
| author-link        = Anton Chekhov
| title         = [[:en:wikisource:Peasants (Chekhov/Garnett)|Peasants]]
| year          = 1897
| translator    = Constance Garnett
}}]
* {{cite book
| title         = Apres Moi, Le Dessert
| author        = Jim Chevallier
| year          = 2009
| volume        = 2
| isbn          = 978-1-44148-954-8
| ref           = {{harvid|Chevallier|2009}}
}}
* {{cite book
| title         = Кулинария
| location      = Москва
| publisher     = Госторгиздат
| year          = 1955
| ref           = {{harvid|Cookery|1955}}
}} [{{cite book
| title         = Cookery
| location      = Moscow
| publisher     = Gostorgizdat (publishing house of the State Ministry of Trade)
| year          = 1955–58
| language      = Russian
}}]
* {{cite book
| title         = Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания
| author        = Научно-исследовательский институт торговли и общественного питания
| date          = 1980
| location      = Москва
| publisher     = Госторгиздат
| ref           = {{harvid|DRC|1980}}
}} [{{cite book
| author        = Research Institute of Trade and Catering of the Ministry of Trade of the USSR
| title         = Directory of Recipes and Coolinary Products for Catering
| location      = Moscow
| publisher     = Gostorgizdat (publishing house of the State Ministry of Trade)
| year          = 1980
| language      = Russian
}}]
* {{cite book
| title = La cuisine classique: études pratiques, raisonnées et démonstratives de l'Ecole française appliquée au service à la russe
| author = Urbain Dubois
| author-link = Urbain Dubois
| edition = 3
| publisher = E. Dentu
| year = 1868
| language = French
| url = https://archive.org/details/bub_gb_A7DX5_x_hrAC
| ref = {{harvid|Dubois|1868}}
}}
* {{cite book
| author = Auguste Escoffier
| author-link = Auguste Escoffier
| title = A Guide to Modern Cookery
| year = 1907
| publisher = W. Heinemann
| location = London
| url = https://archive.org/details/cu31924000610117
| ref = {{harvid|Escoffier|1907}}
}}
* {{cite book
| author = Charles Elmé Francatelli
| author-link = Charles Elmé Francatelli
| title = The Modern Cook
| year = 1859
| publisher = reprinted by Applewood Books, 2008
| isbn = 9781429012102
| url = https://books.google.com/books?id=F68_6rvpwdsC
| ref = {{harvid|Francatelli|1859}}
}}
* {{cite book
| author = Jules Gouffé
| author-link = Jules Gouffé
| title = Le livre de cuisine
| year = 1867
| url = http://gallica.bnf.fr/ark:/12148/bpt6k1080414/f4.image
| language = French
|ref = {{harvid|Gouffé|1867}}
}} [English translation: {{cite book
| author = Jules Gouffé
| author-link = Jules Gouffé
| title = The royal cookery book
| publisher = Low & Marston
| year = 1869
| url = https://archive.org/details/royalcookeryboo00goufgoog
| ref = {{harvid|Gouffé|1869}}
}}]
* {{cite book
| author = Alexander Martynov
| title = My Service in the Special Corps of Gendarmes
| location = Stanford
| publisher = Hoover Institution Press
| date = 1972
| orig-year = 1938
| ref = {{harvid|Martynov|1938}}
}}
* {{cite book
| author        = Н. Н. Маслов
| title         = Кулинар
| year          = 1911
| publisher     = В. И. Губинский
| location      = Санкт-Петербург
| ref           = {{harvid|Maslov|1911}}
}} [{{cite book
| author        = N. N. Maslov
| title         = The Cook
| year          = 1911
| publisher     = V. I. Gubinsky
| location      = St. Petersburg
| language      = Russian
}}]
* {{cite book
| author = Елена Молоховец
| title = Подарок молодым хозяйкам
| year = 1861
| location = Санкт-Петербург
| language = Russian
| ref = {{harvid|Molokhovets|1861}}
}} [[A Gift to Young Housewives]], English translation: {{cite book
| author = Joyce Stetson Toomre
| title = Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives
| year = 1998
| publisher = Indiana University Press
| isbn = 9780253212108
}}
* {{cite book
| author = Prosper Montagné
| author-link = Prosper Montagné
| title = [[Larousse Gastronomique]]
| year = 1938
| publisher = Librarie Larousse
| location = Paris
| language = French
| ref = {{harvid|Montagné|1938}}
}}
* {{cite book
| author = А. Мушин
| title = Дмитрий Богров и убийство Столыпина
| location = Париж
| date = 1914
| page = 123
| ref = {{harvid|Mushin|1914}}
}} [{{cite book
| author = A. Mushin
| title = Dmitry Bogrov and the murder of Stolypin
| location = Paris
| date = 1914
| page = 123
| language = Russian
}}]
* {{cite book
| author =  Вильям Похлебкин
| year = 2006
| title = Кулинарный словарь
| publisher = Центрполиграф
| location = Москва
| isbn = 5-227-00460-9
| ref = {{harvid|Pokhlyobkin|2006}}
}} [{{cite book
| author = William Pokhlyobkin
| author-link = William Pokhlyobkin
| year = 2006
| title = Dictionary of Cookery
| publisher = Centrpoligraf
| location = Moscow
| language = Russian
}}]
* {{cite book
| author = Charles Ranhofer
| author-link = Charles Ranhofer
| title = The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art
| year = 1894
| url = http://chestofbooks.com/food/recipes/Epicurian/index.html
| ref = {{harvid|Ranhofer|1894}}
}}
* {{cite book
| authors = Edward Renold, David Foskett, John Fuller
| title = Chef's Compendium of Professional Recipes
| publisher = Routledge
| year = 2012
| isbn = 9781136078620 
| ref = {{harvid|Renold|2012}}
}}
* {{cite book
| last = Soyer
| first = Alexis 
| author-link = Alexis Soyer
| title = The Gastronomic Regeneration: A Simplified and Entirely New System of Cookery with Nearly Two Thousand Practical Receipts
| publisher = Simpkin, Marshall & Company
| year = 1849
| url = https://archive.org/details/gastronomicregen00soye
}}
* {{cite book
| author = Герасим Степанов
| title = Последний труд слепца-старца Герасима Степанова
| location = Москва
| year = 1851
| ref = {{harvid|Stepanov|1851}}
}} [{{cite book
| author = Gerasim Stepanov
| title = The last work
| location = Moscow
| year = 1851
| language = Russian
}}]
* {{cite web
| title = Maréchale (à la)
| website = La glosssaire des termes de cuisine
| publisher = Supertoinette.com
| url = http://www.supertoinette.com/glossaire-cuisine/1051/culinaire/marechale-a-la.html
| language = French
| ref = {{harvid|Supertoinette}}
}}
* {{cite book
| author = Louis Eustache Ude
| author-link = Louis Eustache Ude
| title = The French Cook, Or, The Art of Cookery: Developed in All Its Branches
| publisher = Published by the author.
| year = 1815
| url = https://archive.org/details/bub_gb_xYwEAAAAYAAJ
| ref = {{harvid|Ude|1815}}
}}
* {{cite book
| author = André Viard
| title = [[Le Cuisinier Impérial]]
| location = Paris
| publisher = J.-N. Barba
| year = 1806 
| ref = {{harvid|Viard|1806}}
}}

{{portal bar|Food}}

{{DEFAULTSORT:Marechale, a la}}
[[Category:French cuisine]]
[[Category:Meat dishes]]
[[Category:Stuffed dishes]]