à la Chateaubriand (ä lä shä-tō-brē-äN´).—With maitre d’hotel butter.
à la chevreuil (ä lä she-vrû´y´).—Served with a savory sauce; said of fillets of beef.
à la chipolata (ä lä chē-pō-lä´tä).—Containing an addition of the strongly flavored Italian sausages, or the mince with which they are filled.
à la chiffonade (ä lä shē-fo-näd´).—See [chiffonade].
à la cocotte (ä lä kō-kot´).—Baked (as eggs) in a cocotte, with butter and cream, or with cheese, or the like, and served in a cocotte.
à la crapaudine (ä lä krä-pō-dēn´).—Like a crapaudine (the flat piece of iron on which a grate pivot rests;) said of grilled chicken, pigeon, etc., when prepared by boning, removing the legs and wings, and pressing flat.
à la Créole (ä lä krā-ōl).—With tomatoes.
à la Croissy (ä lä krwä-sē´).—Containing carrots in quantity, or at least strongly flavored with them; said specifically of a puree of onions, carrots, turnips, and parsnips stewed in coulis. According to others, containing turnips in quantity, or strongly flavored with them.
à la daube (ä lä dōb).—Stewed in daube; said specifically of dishes cooked with small square pieces of salt pork, the round slices of carrots, glaced onions, and turnips.
à la Dauphiné (ä lä dō-fē-nā´).—With various vegetables, spinach, lettuce, leek, onions, sorrel, beets, etc.; said of a kind of soup.