Marron glacé of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real "marron glacé". The earliest known records of a recipe for marron glacés were written during the XVI century by an Italian cook that worked for Charles Emmanuel I, Duke of Savoy [1580], and by the French at the end of 17th century in Louis XIV's Versailles court. In 1667, François Pierre La Varenne, ten years' chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (near Lyon and a chestnut-producing
Coated abrasive Coated abrasive A coated abrasive is an abrasive grain bonded to a flexible substrate using adhesives. Common substrates are paper, cloth, vulcanized fiber, and plastic films and come in grit sizes range from very coarse (~2 mm) to ultrafine (submicrometre). The international standard for coated abrasives is ISO 6344. Sandpaper and emery cloth are coated abrasives for hand use, usually non-precision. These two terms are used by general public in place of "coated abrasives". Other coated abrasive forms include sanding cords, pads, belts, and discs. Variants are available for use by hand or as components for power tools such as