French;garnish for meat consisting of stuffed tomatoes and potato croquettes.
German style;dishes finished or garnished with German specialities such as sauerkraut, smoked sausage, or pickled pork.
Literally, ‘old-style’. Usually a dish with a mixed garnish of beans, cooked lettuce, and hard-boiled egg.
Dishes seasoned with paprika and blended with cream.
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.
Dishes served with tomato-flavoured aurora sauce or yellow-coloured garnishes, suggesting the rising sun.
French;used synonymously with à la Hongroise for dishes seasoned with paprika, fennel, and sour cream.
Dishes with a rich garnish of foie gras, truffles, cocks' combs, and kidneys.
Dishes made partly or wholly of pasta, often with cheese and tomato.
Fish, eggs, or vegetables, cooked with tomatoes and flavoured with garlic and saffron.
French;dish with a red wine sauce and ceps (boletus mushrooms).
Originally French for any dish baked in the oven. Nowadays it means potatoes and onions cooked with meat in stock.
Family-style dish, homely but appetizing cookery. Also means garnished with carrots, onions, and diced lean bacon.
Dish with a garnish of cauliflower.
Dish with a scarlet effect, as when a fish dish is served with a coral or lobster sauce dusted with paprika or cayenne.
Meal chosen from a list of foods and dishes available rather than from a set menu or meal.
Dish with a garnish of aubergine and rice.
Dish made or garnished with carrots.
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.
Highly spiced; see devilled.