"In the style of Dax" in the Landes.

"In the style of d'Albuféra." A very elaborate chicken or duck dish with a stuffing of rice, truffles, foie gras, cockscombs, calf's sweetbreads, pickled ox tongue and mushrooms, with tartlets filled with minute chicken dumplings, coated with sauce d'Albuféra. It is named for one of Napoleon’s generals, Marshal Suchet, created Duc d’Albuféra (in Spain) in 1812.

Danish style

"In the style of d'Artagnan." A garnish of large cep mushrooms, stuffed tomatoes and potato croquettes (olivettes) and béarnaise sauce, generally served with poultry or meat.

A garnish of carrots, turnips, celery and potatoes.

Named for the Duc d’Aumont. A garnish for large fish of quenelles, fried soft roes and truffles, mushrooms and crayfish tails served with sauce normande.

Garnished with dauphiné potatoes or fried croquette potatoes.

"In the style of Dauphiné." A dish served with dauphiné potatoes.

"In the style of Deauville" in Normandy on the English Channel. Poached with onions and cream, of sole particularly.

"Half mourning." A garnish for poultry or veal of a cream sauce with sliced truffles. The "half mourning" refers to the idea that these are pale dishes served with dark garnishes.