Glossary A

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a la florentine is a French term which means "in the style of Florence", referring to dishes or foods with spinach

a la choron refers to a garnishing made from artichoke hearts filled with peas or asparagus with potato balls and Choron sauce for tournedos and noisettes.

a la poulette refers to a method of preparing a diversity of ingredients, notably offal or other varieties of meat .

a la mariniere is a French term literally means "in the style of the seaman." It is a French dih of fish stweded in white wine with onion, parsley and bay leaves.

Englisch: Keyword
a la dijonnaise is the French term which means served in a mustard sauce.

a la Clamart refers to French dishes which are garnished with peas
  1. A la frascati
  2. A la St. Garmain
  3. A la orleanaise
  4. A la reine