à la Tartufe (ȧ lȧ tȧr tüf), like Tartufe, the hypocritical hero of Molière’s comedy, Tartufe, hence hypocritically.
à la turque (ä lä türk).—Shirred and served with chicken livers and mushrooms; said of eggs. Also boiled with rice and saffron; said of chicken.
à l’Aurore (ä lō-rōr´).—With a pink sauce made by coloring velouté sauce with lobster coral or Armenian bole. Also said of sliced hard-boiled eggs put in a dish, covered with velouté, sprinkled with grated egg yolk, and baked.
à la vert pré (ä lä vâr prā).—Colored green with vegetables, as with a puree of spinach.
à la Viennoise (ä lä vyā-nwäz´).—Applied to dishes usually and typically prepared in the Austrian capital, such as the dumplings termed nockerlin, quenelles of potatoes, and others.
à la Villeroi (ä lä vēl-rwä´).—With atelets sauce. Also, said of a poached egg put in a thick white sauce, then covered with egg yolk and bread crumbs, and fried.
à la vinaigrette (ä lä vē-nē-gret´).—With vinaigrette sauce.
al buon vino non bisogna frasca (It.), (äl bwôn vē´ nō nōn bē zô´ nyä fräs´kä), good wine needs no bush.
à l’envi (ȧ läN vē´), with emulation.
à l’espagnole (ä lā-spä-nyōl´).—Made savory with espagnole sauce; specifically, served with a garnish of onions, garlic, green peppers, mushrooms, tomatoes, and minced ham cooked together, and bound with espagnole sauce.