[5] According to food historian William Pokhlyobkin, the dish had to be so tender that "even a marshal (a synonym of an elder, satiated and toothless man) could eat it.

[18] 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 portobello mushrooms and truffles.

[19] A similar variety of "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.

[21] 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.

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.

[1] While chicken suprême[1] and cervelle de veau[25] are prepared this way, other dishes à la Maréchale in his guide, such as tournedos[26] and foie gras collops,[27] include truffles.

In Anton Chekhov's story Peasants, Nikolay Tchikildyeev, a former hotel waiter, and a cook discussed ...the dishes that were prepared in the old days for the gentry.