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.