à l' allemande
German style;dishes finished or garnished with German specialities such as sauerkraut, smoked sausage, or pickled pork.
à l' ancienne
Literally, ‘old-style’. Usually a dish with a mixed garnish of beans, cooked lettuce, and hard-boiled egg.
à l' arlésienne
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
Dishes served with tomato-flavoured aurora sauce or yellow-coloured garnishes, suggesting the rising sun.
à l' Autrichienne
French;used synonymously with à la Hongroise for dishes seasoned with paprika, fennel, and sour cream.
à l' orientale
Fish, eggs, or vegetables, cooked with tomatoes and flavoured with garlic and saffron.
à la boulangère
Originally French for any dish baked in the oven. Nowadays it means potatoes and onions cooked with meat in stock.
à la bourgeoise
Family-style dish, homely but appetizing cookery. Also means garnished with carrots, onions, and diced lean bacon.
à la cardinal
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
Meal chosen from a list of foods and dishes available rather than from a set menu or meal.
à la créole
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.
