Posted 07-03-2012 in Glossary terms starting with "A"
à la Florentine — French for “in the style of Florence (Italy),” and referring to dishes (usually of eggs or fish) that are presented on a bed of spinach…
Posted 07-03-2012 in Glossary terms starting with "A"
à la flamande — is French for “in the Flemish style,” indicating a garnish of braised cabbage, carrots, turnips, potatoes and sometimes pork or sausages…
Posted 07-03-2012 in Glossary terms starting with "A"
à la financière — French for “banker's style,” alluding to the expensive ingredients in this French haute cuisine preparation. Such dishes (which can range…
Posted 06-03-2012 in Glossary terms starting with "A"
à la carte — this is a French term, literally translated as “according to the card” (the 'card' is the menu card). This applies to meals which are ordered…
Posted 06-03-2012 in Glossary terms starting with "A"
à la bordelaise — a French term meaning “of or from Bordeaux” and referring to dishes served with bordelaise sauce. Bordelaise sauce is a type of authentic…
Posted 06-03-2012 in Glossary terms starting with "A"
à la bonne femme — literally translated as “good wife,” the term bonne femme describes food prepared in an uncomplicated, homey manner Sole bonne femme is…
Posted 26-02-2012 in Glossary terms starting with "A"
à la — French term meaning “in the manner (or style) of”: In cooking, this phrase designates the style of preparation or a particular garnish. À la Francaise…
Posted 26-02-2012 in Glossary terms starting with "A"
à l'anglaise — French for “in the English style,” meaning food that is simply poached or boiled. The term can also be used for food that has been coated…
Posted 26-02-2012 in Glossary terms starting with "A"
à l'andalouse — a French term describing dishes using tomatoes, pimientos and sometimes rice pilaf or sausage. Andalouse sauce refers to mayonnaise mixed…
Posted 26-02-2012 in Glossary terms starting with "A"
à l'américaine — various methods of preparing meat, game, fish, vegetables, and eggs, the best-known example being homard à l'américaine, a sautéed lobster…
Posted 26-02-2012 in Glossary terms starting with "A"
à l'alsacienne — a term referring to cooking “in the style of Alsace,” a province in northeastern France whose French and German heritage is reflected…
