à la mode de Caën (ä lä mōd de käN).—A term used to designate tripe prepared with vegetables, leeks, wine, cognac, etc.
à la Napolitaine (ä lä nä-pō-lē-tān´).—See [à l’Italienne].
à la neige (ä lä nāzh´).—In some form that suggests snow, as with white-of-egg froth, or in balls of white boiled rice, or the like.
à la New´burgh (ä lä).—With a sauce made of cream, egg yolks, Madeira or sherry wine, and butter shaken in a dish over a slow fire until they thicken. Said also of this sauce.
à l’Anglaise (ȧ läN glez´), after the English fashion.
à la nivernaise (ä lä nē-vâr-nāz´).—Containing a nivernaise; said of a kind of soup à la julienne. See [nivernaise].
à la Normande (ä lä nôr-mäNd´).—Generally, with apples in the composition of the dish in some shape or other.
à la Parisienne (ȧ lȧ pȧ-rē-zēen´), after the Parisian fashion.
à la Périgord (ä lä pā-rē-gôr´).—Flavored with, or consisting of, truffles—alluding to the circumstance that these mushrooms grow of excellent size and quality in the province of Perigord.
à la Polonaise (ä lä pō-lō-nāz´).—Having red beets or red cabbage, so as to have their juice, color, and taste, as Polish ragoût, or borsh, which is the type of dishes à la Polonaise.