Glossary A

a la Creole is a French cooking term

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à la Diable is the French culinary term which means "in devil 's manner or style" or devilled often made from poultry or game birds which is usually split open along the back, flattened out like a butterfly, then grilled/roasted. A la Diable dishes are served with spicy wine and vinegar sauce and sometimes mustard. Moreover, they are food served deviled or in the devil's style; often spicy hot seasoning à la Diable is pronounced "ah-la-dee-abla

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

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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

English: In the Forest style / Deutsch: Waldmanns Art / Español: A la Forestiere / Português: À la florestal / Français: A la Forestière / Italiano: Alla forestiera /

a la Forestiere is a French term that literally means ""in the style of the forester", it is a French cooking term that refers to meat or poultry which is to be served with sauteed mushrooms or foods garnished and served either with sauteed mushrooms, fried potatoes, or ham or bacon.

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A la francaise is a French term which means "in the french style" or "is in the French manner".

a la frascati is a French term that refers to a garnish for meat dishes that consists of thin slices of foie gras, asparagus tips, mushrooms and truffles.

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a la gauloise refers to a French soup of cock's combs and kidneys. It is also known as a French garnish - a name used in particular for a garnish served with clear soup, consisting of cocks' combs and kidneys.

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a la grand' mere refers to a French garnish of sauteed pearl onions, parsley, potatoes, lemon juice and browned butter.

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English: In the Greek style / Deutsch: Auf griechische Art / Español: A la griega / Português: À grega / Français: À la grecque / Italiano: Alla greca /

A la grecque is a French term literally means ""in the Greek style" . It refers to vegetables stewed with oil and herbs and usually including coriander and lemon, served as a first course either hot or cold.

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