À l’archiduc is French for "in the style of the Archduke." The name given to dishes inspired by Austro-Hungarian cuisine at the time of the Belle Époque. 1) Eggs, sole and poultry cooked with onion and paprika and coated with hongroise sauce (paprika, onions and tomatoes, and cream). Cooking juices deglazed with either a fumet of fish or a Madeira sauce (demi-glace sauce, as appropriate, and flavoured with brandy, whisky, Madeira or port). Alternatively, 2) a garnish of duchess potatoes, croquettes of calf's brains, truffles and a sauce of sherry, cream, stock and paprika.
À l’ardennaise is French for "in the style of the Ardennes." This indicates the presence of juniper berries, especially with small game birds and pork.
À l’ariegeoise is French for "in the style of Ariège." With stuffed cabbage, salt pork, sausage, potatoes and kidney beans.
"Harlequin style." Traditionally this referred to the left-over food which was collected up and given to the poor. It has now come to refer to a multi-coloured dish.
À l’arlésienn is French for "in the style of Arles" in Provence. This describes various garnishes. 1) A garnish for sole, tournedos or noisettes of slices of aubergine (US: eggplant) fried in oil, concassée of tomatoes, potatoes, olives, onion rings dredged in flour and fried and rice with demi-glace and puréed tomatoes. Alternatively, 2) with a garnish of tiny whole tomatoes and pickled chicory (US: Belgian endive) hearts or 3) olives stuffed with minced (US: ground) chicken and anchovy butter stuffed into tomatoes and served with boiled new potatoes or 4) tomatoes stuffed with aubergine and rice.
A restaurant in the Bois de Boulogne in Paris. The name is given to a variety of garnishes. 1) A garnish for noisettes, tournedos, chicken, eggs or sole, of Anna or casseroled potatoes with morel mushrooms in a cream sauce, napped with a demi-glace flavoured with Cognac or Madeira. 2) Also a garnish of artichoke hearts, concassée of tomatoes and French beans.
