À l’Argenteuil is French for "in the style of Argenteuil", a town in Île-de-France, known for asparagus, so this means cooked with asparagus. For fish this would be a white wine sauce with asparagus tips while, for meat, it would be served with asparagus tips and coated with hollandaise sauce.
"in the style of Baden" which refers to German cuisine of the Baden region where game is plentiful. Small cuts of game (fillet and cutlets of venison, saddle and fillet of hare and rabbit) are sautéed and garnished with cherries and served with a sauce of cream and cherry juice. Large cuts, such as haunch and saddle of venison, are served with braised red cabbage, sliced bacon and creamed potatoes.
Bagration was a general in the Russian army who died at the battle of Borodino, opposing Napoleon. Carême dedicated a number of recipes to Princess Bagration. These include a garnish of 1) artichoke bottoms, julienne of celeriac, macaroni, truffles and pickled ox-tongue and 2) for fish, fillets are coated in forcemeat mixed with crayfish butter, poached and covered with fish velouté mixed with mushroom purée.
"In the style of the Bahamas." A garnish for fish containing prawns, julienne of red pepper, diced turtle meat and béchamel sauce or white wine sauce.
"In the style of the banker." A rich garnish of chicken quenelles, mushrooms, truffles and stuffed, boned larks, with Madeira sauce or demi-glace, usually for steaks, poultry and sweetbreads.
