Tied with a string.

"In Flemish style." Cooked in beer with bacon, carrots, cabbage, potatoes and turnips.

"In the style of Florence." With spinach.

"In the style of the forester." With mushrooms, bacon and potatoes.

"In French style." A garnish of mashed potato filled with mixed vegetables.

À l'africaine is French for "African style" and refers to various garnishes. These include mushrooms, aubergines (US: eggplants), tomatoes and olive-shaped potato pieces known as olivettes, herbs and spices, including cloves, cumin and coriander (US: cilantro). The sauce is a rich demi-glace flavoured with tomato. It is usually served with roast mutton. Alternatively it may be olivette cucumbers and aubergines, boletus mushrooms and quartered tomatoes with château potatoes, for meats or sliced fried bananas and sauce diable for fried fish.

À l'agathoise is French for "in the style of Agde" in Languedoc.

With honey

À l'agenaise is French for "in the style of Agen" in Lot-et-Garonne.

A garnish of small tartlets containing julienne chicken breast, fried mushrooms and pickled ox tongue with Allemande sauce. It is most often used to garnish poultry dishes and is named after a mistress of Charles VII.