A la creole - Dishes prepared with tomatoes, green peppers and onions as key ingredients.
A la king - Dishes prepared in a rich cream sauce.
A la mode - Dishes prepared or topped with ice cream.
Andouille - A hard, smoked, highly-seasoned pork sausage of Creole origin.
Au gratin - A dish prepared with oven-browned topping of bread crumbs and cheese.
Au jus - Served in juice, or natural meat drippings.
Au lait - Made with milk.
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