à la Dauphinoise (ä lä dō-fē-nwäz´).—Generally, sauced over with a thick sauce (or with egg yolk), bread-crumbed, and then fried.
à la dérobée (ȧ lȧ dā rô bā), stealthily.
à la diable (ä lä dē-ä´bl).—Deviled.
à la faveur (ȧ lȧ fȧ vör´), by the favor of.
à la financière (ä lä fē-näN-syâr´).—With extract of truffles (literally, after the style of a financier); said [743] of a variety of espagnole sauce, and of dishes served with it.
à la Flamande (ä lä flä-mäNd´).—Containing cabbage, but more particularly Brussels sprouts, and, usually turnips and carrots cut in big slices.
à la Florentine (ä lä flō-räN-tēn´).—See [à l’Italienne].
à la Française (ȧ lȧ fräN sez), in French fashion.
à la Génevoise (ä lä zhā-ne-vwäz´).—Cooked with champagne; said of certain dishes of fish.
à la godiveau (ä lä gō-dē-vō).—With balls made of mincemeat, usually of veal.