à la Grecque (ȧ lȧ grek´), after the Greek fashion.
à la Holstein (ä lä hōl´ stīn).—Fried, and served with a fried egg, sardelles, capers, pickled beets, and pickles, and sometimes scraped horse-radish.
à la jardinière (ä lä zhär-dē-nyâr´).—Made with a typical collection of cooked vegetables, as soups, ragoûts, and removes. See [jardinere].
à la julienne (ä lä zhü-lyen´).—With various vegetables sliced in strips, as carrots, turnips, leeks, onions, celery, lettuce, tarragon, sorrel; said especially of a kind of rich stock soup. Also said of potatoes cut in very slender strips and fried crisp floating in hot fat.
à l’Algérienne (ä läl-zhā-rē-en´).—Cooked with slices of raw ham; said of a preparation of fowl.
à la Languedoc (ä lä läNg-dok´).—Cooked with or in olive oil; with olive oil.
à l’Allemande (ä läl-mäNd´).—Having a German provincial peculiarity of preparation, as a garnish of sauerkraut, prunes stewed in wine, quenelles of potatoes, etc.
à la Loren´zo (ä lä).—Made of minced crab meat, put on toast spread with anchovy paste, then all covered with parmesan cheese and bread crumbs, buttered, browned in the oven, and served.
à l’Alsacienne (ä läl-sä-syen´).—With pork and frankfurters; also with onions and pork.
à la lyonnaise (ä lä lē-ō-nāz´).—With flaked or sliced fried onions; as, potatoes à la lyonnaise, or lyonnaise potatoes; sauce à la lyonnaise, or Lyons sauce, that is, espagnole sauce with flaked onions fried in oil.