You are looking at 1-20 of 83,965 entries  for:

  • Medicine and health x
clear all

View:

a-

a-   Quick reference

A Dictionary of Dentistry

Reference type:
Subject Reference
Current Version:
2010
Subject:
Medicine and health, Dentistry
Length:
15 words

Prefix denoting absence of, lacking, without; e.g. atoxic (not poisonous), abacterial (without bacteria).

à l' albigeoise

à l' albigeoise  

Reference type:
Overview Page
French;garnish for meat consisting of stuffed tomatoes and potato croquettes.
à l' allemande

à l' allemande  

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

à l' ancienne  

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

à l' archiduc  

Reference type:
Overview Page
Dishes seasoned with paprika and blended with cream.
à l' arlésienne

à l' arlésienne  

Reference type:
Overview Page
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  

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

à l' Autrichienne  

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

à l' impériale  

Reference type:
Overview Page
Dishes with a rich garnish of foie gras, truffles, cocks' combs, and kidneys.
à l' italienne

à l' italienne  

Reference type:
Overview Page
Dishes made partly or wholly of pasta, often with cheese and tomato.
à l' orientale

à l' orientale  

Reference type:
Overview Page
Fish, eggs, or vegetables, cooked with tomatoes and flavoured with garlic and saffron.
à la bordelaise

à la bordelaise  

Reference type:
Overview Page
French;dish with a red wine sauce and ceps (boletus mushrooms).
à la boulangère

à la boulangère  

Reference type:
Overview Page
Originally French for any dish baked in the oven. Nowadays it means potatoes and onions cooked with meat in stock.
à la bourgeoise

à la bourgeoise  

Reference type:
Overview Page
Family-style dish, homely but appetizing cookery. Also means garnished with carrots, onions, and diced lean bacon.
à la bretonne

à la bretonne  

Reference type:
Overview Page
Dish with a garnish of cauliflower.
à la cardinal

à la cardinal  

Reference type:
Overview Page
Dish with a scarlet effect, as when a fish dish is served with a coral or lobster sauce dusted with paprika or cayenne.
à la carte

à la carte  

Reference type:
Overview Page
Meal chosen from a list of foods and dishes available rather than from a set menu or meal.
à la catalane

à la catalane  

Reference type:
Overview Page
Dish with a garnish of aubergine and rice.
à la crécy

à la crécy  

Reference type:
Overview Page
Dish made or garnished with carrots.
à la créole

à la créole  

Reference type:
Overview Page
Usually a dish served on rice. In the case of savoury dishes, with a garnish or sauce of red peppers and tomatoes; for sweet dishes orange, banana, pineapple, or rum may be included.

View: