With red wine sauce, mushrooms, small onions, bouquet garni and sometimes bacon. Served with fish or poached egg dishes.

"In the style of Milan." Dipped in breadcrumbs, egg and cheese.

Dishes cooked to order and prepared immediately.

À l'amiral is French for "in the style of the Admiral" and is a garnish for poached fish such as turbot. It can comprise fried oysters, mussels Villeroy, crayfish (tails or whole), mushroom caps, slices of truffle with Nantua sauce, that is, Normandy sauce with crayfish butter.

"In the manner of …" In the United States this means that ice cream will be served with your apple pie.

"In the style of Bugey"

"In the style of Caen." Cooked in Calvados and white wine and/or cider.

"In the style of Montmorency", a suburb of Paris mainly associated with sour cherries.

Poached in stock or court-bouillon, usually of fish. The nage is a court-bouillon.

À l'ancienne is French for "In the ancient style." Traditionally this referred to a variety of classical grand dishes, garnished with cockscombs and truffles, the sort of thing which might be served at a banquet. These dishes have largely gone out of fashion now and à l'ancienne more readily describes braised beef, quenelles, blanquettes and fricasées with a garnish of button mushrooms and small sliced onions or fish or poultry with a garnish of white wine sauce with mushroom caps and braised onions with heart-shaped croûtons.