A garnish of mushrooms, roast potatoes and lettuce.

"In the style of Strasbourg." This could indicate the presence of bacon, choucroute and foie gras.

À l’athenienne is French for "in the style of Athens." Various dishes (such as poultry, lamb or kebabs) which are cooked with olive oil and lightly fried onion and usually garnished with aubergine (US: eggplant), red peppers, olives and rice pilaf à la grecque with Madeira sauce.

"In the style of Toulouse." With truffles, foie gras, sweetbreads and kidneys.

A long, thin, curved squash with skin which is yellow with green marks, and a slightly sweet flavour.

A garnish for grilled meats and poultry of artichoke hearts stuffed with chicken purée and topped with Madeira sauce.

À l’auchoise is French for "in the style of Auch"

A garnish for poached fish of cep mushrooms and shallots, served with Mornay sauce.

À launisienne is French for "in the style of Aunis"

À l’aurore is French for "in the style of the dawn." Implying a red colour, often derived from the addition of tomato purée. It could even mean food served under a domed yellow dish to represent the rising sun. It is also the name of a cheese and a variety of grape.