This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||à l'alsacienne|
Description: À l'alsacienne is French for "in the style of Alsace." There are various ways of preparing this. It may be a garnish of any of choucroute, ham, Strasbourg sausage, potatoes or foie gras and sometimes Riesling wine, often served with chicken, pork, pheasant, duck or goose or fish; noodles tossed in butter, mixed with diced truffles, Madeira sauce and foie gras; or a tartlet filled with sauerkraut, a round slice of ham and demi-glace.
Pronounced: ah lahl-ZAH-see-ehn
Most frequent country: France
Most frequent region: Alsace
See places: French food and cuisine, Alsace
See foods and dishes: boudin blanc d'Alsace, carpe à l'alsacienne, choucroute garnie à l'alsacienne, consommé à l'alsacienne, demi-glace, faisan à l'alsacienne, foie gras, oeufs à l'alsacienne, sauce alsacienne, sauerkraut, soupe à l’alsacienne