Here are the definitions for the letter "a"

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a l'ancienne

is French as an old fashioned way.

a l'Anglaise, Anglaise

Usually denotes a simple English method of cooking, such as plain boiling or steaming. Garniture Anglaise, for boiled beef, consists of plain boiled carrots, turnips, cauliflower, runner beans and potatoes.

In cookery the term anglaise is applied to a mixture composed of eggs, oil (half a tablespoon per egg), salt and pepper. Various ingredients which have to be dipped in breadcrumbs are first coated with this mixture. Ingredients coated with this are said to be a l'anglaise' or in white stock.

a la

In the style of; often used to describe the way a dish has been prepared. See common variations in this section.

a la Bordelaise, Bordelaise

is French for Bordeaux wine or cooked with wines from Bordeaux.

a la boulangere

Describes a simple dish of stock, potatoes, and onions. "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.

a la Bourgeoise

Prepared in the family style.

a la Broche

Prepared on a skewer over a flame.

a la Carte

Priced separately on the menu, as opposed to an entire meal set at one price, or prix fixe.

a la Creole

Dishes prepared with tomatoes, green peppers and onions as important ingredients.

a la Diable

"Diable" is French for the devil or satan. The term means food served deviled or in the devil's style, usually served with a very sharp and hot seasoning.

a la King

Prepared with a Bechamel sauce containing mushrooms, green peppers, and red or pimento peppers.

a la Lyonnaise

In French the term means with onions or served with Lyonnaise sauce, which is made from onions, white wine, and a meat glaze.

a la Maitre d Hotel, a la Maitre d'Hotel

Prepared with a sauce of lemon juice, parsley, salt, pepper, and drawn butter.

a la minut, a la minute

Cooked to order.

a la Mode

Prepared with ice cream on top; used specifically for pie.