(ah-la-lee-on-az) – In French the term means with onions or served with Lyonnaise sauce, which is made from onions, white wine, and a meat glaze. Prepared with a Bechamel sauce containing mushrooms, green peppers, and red or pimento peppers. The term means food served deviled or in the devil’s style, usually served with a very sharp and hot seasoning. (ah-la-dee-abla) – “Diable” is French for the devil or satan. Refers to meal in which the diner selects individual items, paying for each, rather than taking a complete meal at a fixed price.ĭishes prepared with tomatoes, green peppers and onions as the main ingredients. Today the term means according to the menu and that which is written down as available on the menu. (KART) – “Carte” was originally a French term for a piece of paper or cardboard and later a bill of fare or menu.

“Boulangere” is French for “baker.” In history in France, many homes did not have an oven, so anything to be baked was taken to a local baker to be cooked in his oven. (boo-lan-jair) – Describes a simple dish of stock, potatoes, and onions. It refers to food which has been dipped in beaten egg, and then coated with bread crumbs and cooked in butter and oil. (ah-la-an-glaz) – It is a French term for English. There is no difference between dishes listed as “a la boulangere” and “boulangere.” Many menus drop the “a la” because it is implied. (ah lah) – It is French for “in the manner of,” “in the style of,” and “according to” In cooking, this phrase designates the style of preparation or a particular garnish.

Chopped what does Dredge in cooking