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.