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.
