"In the style of Derby." An elaborate preparation for boiled poultry, with rice, truffles, foie gras, etc.
"Devil’s style." Devilled, usually of poultry or game birds, often split open along the back, flattened out like a butterfly and grilled, served with a spicy wine and vinegar sauce and perhaps mustard.
"In the style of Dieppe." A garnish from the coast of the English Channel for poached fish, usually sole, brill or whiting, of white wine with mussels and prawns, served with mushrooms and cream sauce.
"In the style of Dijon." This usually indicates a garnish of mustard sauce for savoury foods or may mean something served with blackcurrants or crème de cassis for dessert.
