à la poulette (ä lä poo-let´).—With white velouté sauce.
à la printanière (ä lä praN-tä-nyâr´).—Made with a typical collection of cooked early or spring vegetables; of a somewhat wider application than à la jardinière.
à la Provençale (ä lä prō-väN-säl´).—Generally, prepared with more or less of olive oil, and flavored with garlic.
à la Reine (ä lä rān).—Of, or after the style of, the queen; said specifically of a kind of chicken soup [potage à la reine, (pō-täzh´ ä lä rān)] containing white meat of chicken pounded and rubbed to a powder.
à la Ro’land (ä lä).—Made of minced lobster meat in the same manner as à la Lorenzo dishes of crab meat. See [à la Lorenzo].
à la Saint Cloud (ä lä saN´kloo).—With sliced truffles; said of a kind of velouté sauce.
à la serviette (ä lä ser-vyet).—Served in or on a napkin as braised truffles.
à la Soubise (ä lä soo-bēz´).—Generally containing onions in quantity; or, at least, strongly garnished and flavored with them; especially, served with a white onion sauce used with lamb or mutton.
à la Sourdine (ȧ la sōōr dēn´), silently; with bated breath.
à la tartare (ä lä tär-tär´).—With tartare sauce, or a sauce of similar ingredients. Also, said of a steak chopped and garnished with onions, pickles, pickled beets, sardelles, and yolk of egg, to be eaten raw.