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à l' albigeoise

à l' albigeoise  

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French;garnish for meat consisting of stuffed tomatoes and potato croquettes.
à l' allemande

à l' allemande  

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German style;dishes finished or garnished with German specialities such as sauerkraut, smoked sausage, or pickled pork.
à l' ancienne

à l' ancienne  

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Literally, ‘old-style’. Usually a dish with a mixed garnish of beans, cooked lettuce, and hard-boiled egg.
à l' archiduc

à l' archiduc  

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Dishes seasoned with paprika and blended with cream.
à l' arlésienne

à l' arlésienne  

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French garnishes:1 aubergine, onions, and tomatoes;2 fried small whole tomatoes and pickled chicory hearts;3 tomatoes stuffed with rice and large olives stuffed with minced chicken.
à l' aurore

à l' aurore  

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Dishes served with tomato-flavoured aurora sauce or yellow-coloured garnishes, suggesting the rising sun.
à l' Autrichienne

à l' Autrichienne  

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French;used synonymously with à la Hongroise for dishes seasoned with paprika, fennel, and sour cream.
à l' impériale

à l' impériale  

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Dishes with a rich garnish of foie gras, truffles, cocks' combs, and kidneys.
à l' italienne

à l' italienne  

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Dishes made partly or wholly of pasta, often with cheese and tomato.
à l' orientale

à l' orientale  

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Fish, eggs, or vegetables, cooked with tomatoes and flavoured with garlic and saffron.

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