What is what on the Menu Card? 

al forno: if Italian – baked inoven

al dente: if pasta – cooked so as to be firm but not to hard

Ambassador style: (pork chop) prebaked, covered with ham and cheese and baked

Au gratin: baked in oven

Alsacian style: made with pickled cabbage and sometimes with frankfurter

Bakony style: made with sour cream and paprika-mushroom ragout

Batthyany style: if rice – sautéed with onions and steamed with consommé and butter

Bácskai style: if stew style – made with a lot of fresh tomatoes and paprika

Bern style: with sauce béarnaise ( made with tarragon, vinegar, egg yolk and herbs)

Bordelaise style: with red wine or Bordeaux sauce: made from a red wine, shallots, bone marrow, thyme, bay-leaf Spanish sauce)

Baker style: baked with onion and potatoes, sometimes inoven

Boozy: made with some spirits

Butcher style: made from offal’s

Bretagne style: often made with beans and tomatoes

Budapest style: with stew from goose liver, mushrooms, bacon and peas

Burgundy style: with red wine or burgundy garnish (bacon and mushrooms roasted with shallots)

Butcher style: with bacon and pickled gherkins

Chipolata style: ragout made from chestnut, carrots, peas and sausage

Colbert style: if steak – with roasted mushrooms and brown mushroom ragout

                         if veal cutlet – roasted and covered with mushroom ragout, and strewed with cheese                      

                          and bread crumbs

Corneille style: covered with orange slices and herbs

Creol style: if liver - roasted with onions and tomatoes , if steak – roasted with mushrooms and tomatoes, served with fried onion rings

Consommé

Croutons: roasted bread pieces

Dalmatian style: if paprika – roasted and steamed with onion and red wine

Debreceni style: often made with smoked sausage

Dubarry style: served with cauliflower

Duna style: if fish soup – served with noodles

English: if vegetable – cooked, served hot with some butter; if meat – served underdone

Esterhazy style: (if rib-steak) steamed in sour cream – wine vegetable sauce

Forester style: often made with forest mushrooms, if garnish – roasted mushrooms and bacon with potatoes and butter dripping

Florentine style: if pike perch – cooked with spinach, baked with cheese and béchamel inoven

French style: if liver – larded, after dipped in butter morsel and roasted

Frankfurter style: made with frankfurter and often with pickled cabbage

Framer style: often made with bacon and sometimes with onion and potatoes

Gardener style: with mixed vegetables

Gipsy style: served with roasted bacon

Godard style: if fillet of beef – served with roasted goose liver and mushrooms, truffle ragout and Godard ragout (roasted cock loin, olives, cock-ridge, sweetbread)

Hungarian style: with letcho

Holstein style: with fried eggs

Julienne: vegetable cut in strings

What is what on the Menu Card? 

Kalocsai style: with paprika and some more paprika

Kanton style: if Chinese and rice –made with crabs, meat, omelet and cognac

Kassa style: made with ham

Károlyi style: if pickled cabbage – cooked with ham and bacon, with grout pork; if salad – potatoes, pickled cucumber, green paprika, tomatoes, eggs, salad and tartar sauce

Kossuth style: if rib-steak – steamed in bacon-stew and served with potatoes filled with mushrooms

Lyon style: with fried onions

Marschal style: if liver – with roasted Bacon

Marshal style: (if roasted)served with herb-butter

Medici style: if fillet of beef – with Choron sauce (Béarnaise sauce with tomatoes) and Truffle

Mexican: usually with chili and corn

Milanese style: with Pasta Milanese; if veal cutlet – fried in cheese and bread crumbs; if rice – with mushroom-ham-tomato ragout and cheese

Murat style: if veal – roasted and scattered with white wine-butter- tarragon dripping, and covered with ham

Normandy style: usually made with apples, apple wine or apply spirit

Orly style: dipped in beer pasta and fried

Parisian: fried in flour and eggs

Peking style: if Chinese kitchen – with sweet-sour taste

Roast beef

Roulade

Rossini style: with goose liver, truffle and Madeira sauce

Royal style: if fillet of beef – with sauce Béarnaise and truffle

Stephanie style: filled with boiled eggs

Strasbourg style: made with goose liver or goose liver puree and often with mushrooms

Szechuan style: if Chinese kitchen - hot

Szeged style:( if goulash or rib-steak) with vegetables and noodles

Szentgyörgy style: (if grilled meat) with mushrooms, green and tomato pepper roasted on onions

Székely style: usually made with pickled cabbage

Stroganoff style: if sirloin strips – with butter roasted shallots, herbs and cooked with cream; if game – made with mushrooms, pickled gherkins, caper and wine

Spring style: with steamed mixed vegetables

Tisza style: if fish soup – without Noodles

Tokaj style: made with Tokaj wine

Transylvanian style: often made with tarragon

Westphalia style: (if roasted) with roasted ham and Madeira sauce

Victor Hugo style: (if fillet of beef) with sauce béarnaise and anchovy

Villa Franca style: (if fillet of beef) covered with omelets and in butter roasted mushrooms, Madeira sauce, if game – made with mushrooms, egg, red wine and brown sauce

Wellington style: (if sirloin) baked with mushrooms in puff paste and served with Madeira sauce

Zone: Half portion