Glossary A
a la minut refers to a French culinary description for any dish that is "cooked to order"
a la moëlle is referring to dishes cooked and thickened with bone marrow
A la montmorency is referring to the various dishes, cakes or sweets which have cherries added to them in several forms.
a la poulette refers to a method of preparing a diversity of ingredients, notably offal or other varieties of meat .