attributive and as postmodifier (also in à la Périgueux). Designating a sauce made from truffles cooked with fortified wine, or a dish made with…

Designating a roux-based sauce for fish, typically containing dry white wine. Frequently as a postmodifier. Cf. Genevese, adj. 2.

attributive and as postmodifier. Designating a sauce made with bigarade oranges, and dishes, esp. roast duck, served with this sauce.

Cookery. = Genevoise, adj. Obsolete.

Esp. as postmodifier: designating a dish from Puebla, esp. a roast turkey served with a complex sauce; (also) designating the sauce itself (esp. in mo…

Made from or flavoured with hot red chillies. Also: designating various dishes made with a sauce or seasoning of red chillies (see branch B.)…

Designating any of various Italian dishes or sauces (esp. a spicy tomato sauce traditionally made in Naples) whose ingredients are suggestive…