FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA GRECQUE
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is strictly speaking, dishes a la grecque should be of Greek origin in their method of preparation. In practice this is seldom the case. Though it sometimes happens that a dish called 'a la grecque' on a restaurant menu really is of Greek origin, more often than not the name is given to dishes of French origin.
