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French;

garnish for meat consisting of stuffed tomatoes and potato croquettes.

German style;

dishes finished or garnished with German specialities such as sauerkraut, smoked sausage, or pickled pork.

Literally, ‘old-style’. Usually a dish with a mixed garnish of beans, cooked lettuce, and hard-boiled egg.

Dishes seasoned with paprika and blended with cream.

French garnishes:

1 aubergine, onions, and tomatoes;

2 fried small whole tomatoes and pickled chicory hearts;

3 tomatoes stuffed with rice and large olives stuffed with minced chicken.

Dishes served with tomato-flavoured aurora sauce or yellow-coloured garnishes, suggesting the rising sun.

French;

used synonymously with à la Hongroise for dishes seasoned with paprika, fennel, and sour cream.

Dishes with a rich garnish of foie gras, truffles, cocks' combs, and kidneys.

Dishes made partly or wholly of pasta, often with cheese and tomato.

Fish, eggs, or vegetables, cooked with tomatoes and flavoured with garlic and saffron.