A garnish of cockscombs, quenelles, madeira sauce and truffles. Not unlike à la financière.

"In the Greek style." Vegetables stewed with oil and herbs and usually including coriander (US: cilantro) and lemon, served as a first course either hot or cold.

"In the style of Hungary." This usually indicates the presence of paprika and tomatoes in a dish.

"In the style of the Empress." Desserts made with candied fruits soaked in kirsch.

À l’aixoise is French for "in the style of Aix-en-Provence" or "in the style of Aix-le-Bains" in Savoy.

"In the style of the gardener." Dishes prepared with diced vegetables.

Chicken or turkey, diced and casseroled in a cream sauce with red and green peppers, mushrooms and sherry.

"In the style of Languedoc." With mushrooms, tomatoes and parsley.

A garnish of asparagus tips, concassée tomatoes and mushroom caps, with a coating of white wine sauce and parsley, for poached fish dishes.