"In the style of Carême." There are various preparations of this name. 1) a garnish of fish quenelles, truffles, fleurons and béchamel sauce. 2) a garnish of pommes parisienne, olives stuffed with forcemeat and Madeira sauce for grilled meats.
There are various garnishes of this name. 1) a garnish of asparagus, eggs and Anna potatoes with foie gras. 2) food dipped in egg and breadcrumbs mixed with grated Parmesan cheese, fried and garnished with deep-fried cockscombs and kidneys served with sharp tomato sauce, used for cutlets.
"In the style of the Carmelites." This describes food which is coloured black and white, to emulate the habits of the Carmelite nuns.
"In the style of Carmencita." A garnish of chopped tomatoes and red peppers cooked in butter for large roasts.
"In the style of Carnegie." A garnish of artichoke hearts, asparagus tips and truffles for grilled meats.
A garnish of sautéed stuffed cucumbers and sauce bordelaise flavoured with tarragon for meat dishes.
The list of foods, each with individual prices on the menu, rather than the prix fixe menu, from which any dish may be selected. The à la carte menu has a more limited selection but may be cheaper.
A French term that is widely used, an à la carte menu is a menu which lists items for each course from which you choose individual items rather than select a set menu.
