- 1961, p. 844.
Gouffé 1867, p. 403.
Escoffier 1907, p. 30.
Escoffier 1907b, p. 142.
Escoffier 1912, p. 24. Montagné 1961, p. 8.
Gouffé 1867, p. 404. Escoffier...
- lights". The
Parisian Alphonse Gouffe (b. 1813 - d. 1907)
became Head
Pastry Chef to
Queen Victoria. His
brother Jules Gouffé wrote the
Livre de
Cuisine which...
- The
Gouffé Case, also
known as the
Gouffé trunk, Miller's
bloody trunk or the Eyraud-Bompard affair, was an 1889
murder case
which unfolded in France...
-
cuisine by
Jules Gouffé,
first published in 1867, and
translated into
English as The
Royal Cookery Book by his
brother Alphonse Gouffé in 1869. In France...
-
February 1, 2023. (
Gouffé 1873, p. 288) (Montagné 1961, p. 357, Duchesses)
Oxford English Dictionary, 1861.
Petit Larousse, 1863. (
Gouffé 1873, p. 288) "On...
-
Jules Gouffé (French pronunciation: [ʒyl ɡufe]; 1807 – 28
February 1877) was a
French chef and pâtissier. He was
nicknamed l'apôtre de la
cuisine décorative...
-
influence continued after his death; his
approach was
continued by
Jules Gouffé,
Urbain Dubois and Émile Bernard,
reinvigorated by
Auguste Escoffier and...
- It is
sometimes called "Crème
Saint Honoré". The
recipe given by
Jules Gouffé in Le
Livre De
Patisserie begins by
gradually adding flour and milk to egg...
-
Armand Gouffé (22
March 1775 – 19
October 1845) was a 19th-century
French poet, chansonnier,
goguettier and vaudevillist.
Hired as an
employee in the Finance...
- know today,
using choux pastry, were
created in the 19th century.
Jules Gouffé in his
Livre de
cuisine (1870)
explains that a
profiterole is a
small choux...
