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à l' albigeoise

Overview page. Subjects: Medicine and Health.

French;

garnish for meat consisting of stuffed tomatoes and potato croquettes.

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à l' allemande

Overview page. Subjects: Medicine and Health.

German style;

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

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à l' ancienne

Overview page. Subjects: Medicine and Health.

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

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à l' archiduc

Overview page. Subjects: Medicine and Health.

Dishes seasoned with paprika and blended with cream.

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à l' arlésienne

Overview page. Subjects: Medicine and Health.

French garnishes:

1 aubergine, onions, and tomatoes;

2 fried small whole tomatoes and pickled chicory hearts;

3 tomatoes...

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à l' aurore

Overview page. Subjects: Medicine and Health.

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

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à l' Autrichienne

Overview page. Subjects: Medicine and Health.

French;

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

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à l' impériale

Overview page. Subjects: Medicine and Health.

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

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à l' italienne

Overview page. Subjects: Medicine and Health.

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

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à l' orientale

Overview page. Subjects: Medicine and Health.

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

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