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.
