À l'albigeoise is French for "in the style of Albi" and indicates a garnish of stuffed tomatoes and potato croquettes and sometimes ham, for joints of meat.
À l'algérienne is French for "Algerian style" which indicates a garnish of sweet potato croquettes and small whole tomatoes stewed in oil, or tomato sauce with red peppers. It is used for large joints of meat.
A garnish of sautéed artichoke hearts, chopped tomatoes and small green or red peppers. It is used for large joints of meat.
À l'Allemande is French for "German style' which covers a variety of preparations including a garnish of mashed potatoes and noodles for joints of meat or game; hare or venison, roasted with cream or soured cream (US: cultured sour cream) sauce and served with a sauce prepared by deglazing with the marinade; it can also indicate the presence of sauerkraut, smoked sausage, pickled pork or dumplings; a garnish for meat of calf's kidneys, peppers, onions and Madeira.
À l'alsacienne is French for "in the style of Alsace." There are various ways of preparing this. It may be a garnish of any of choucroute, ham, Strasbourg sausage, potatoes or foie gras and sometimes Riesling wine, often served with chicken, pork, pheasant, duck or goose or fish; noodles tossed in butter, mixed with diced truffles, Madeira sauce and foie gras; or a tartlet filled with sauerkraut, a round slice of ham and demi-glace.
