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The food glossary +++ Popular Articles: 'About Us', 'Aduppu', 'Aratilis'

A la Forestiere

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

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

A la frascati

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

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

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

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A la grecque

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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A la hongroise

A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary".

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A la Huancaína

A la Huancaína refers to a cold sauce used over potatoes or corn. This sauce is a combination of feta or cottage cheese, with milk, oil, lime juice, hot pepper, salt and black pepper.

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A la imperatrice

a la imperatrice is a name applied to various dishes and cakes.

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A la imperiale

Englisch: "in the imperial style"
a la imperiale refers to a Italian term that refers to or applied to various dishes garnished with truffles, foie-gras cocks' combs and kidneys, and other similar garnishes, like truffles, mushrooms and quenelles.

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