Hearn, Lafcadio. Page 205 // La Cuisine Creole. Second Edition. New Orleans, „F.F. Hansell & Bro.“, 1885. с. 205. Посетен на 20 април 2007. Beat four eggs to a quart of milk, sweeten and flavor to taste, cut slices of baker's bread and steep them until thoroughly saturated, then fry in hot butter and serve.
