à la Bercy (ȧ lȧ bâr-sē´).—Served with béarnaise sauce, stuffed green pepper and stuffed tomato.
à la bigarade (ȧ lä bē-gā-räd´).—Flavored with (Seville) orange juice or peel.
à la bonne femme (ȧ lȧ bôn fȧm).—Of, or in the style of, the housewife; specifically said of a kind of maigre soup made with fish, bouillon, legumes, and an assortment of vegetables.
à la bonne heure (ȧ lȧ bô nör´), well-timed, in good time; favorably; good.
à la bordelaise (ä lä bôr-de-lāz´).—With Bordeaux wine; said of various preparations containing it; as of a sauce, with garlic, shallots, or onions, chopped mushrooms, and a piece of marrow; also with sauce a la bordelaise.
à la bourguignotte (ā lä boor-gē-nyot).—Generally prepared with the addition of red wine of Burgundy, or of Bordeaux, or of the Midi (i.e., meridional provinces of France). At Bordeaux, or when made elsewhere with Gironde wine, the dish would be à la bordelaise.
à la caledo´nian (ä lä).—Boiled slowly in plain water and then baked with dressing of butter, chopped parsley, and a little lemon juice; said of finnan haddie when so cooked.
à la Camerani (ä lä kä-mā-rä´nē).—After the fashion of Camerani; said of a kind of rich chicken-liver soup.
à la campagne (ȧ lȧ käN päny´), in the country.
à la carte (ȧ lȧ kȧrt´), by the card.