FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA LANGUEDOCIENNE
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 a name given to a number of different dishes mostly served with a garnish of tomatoes, aubergines (eggplant) and cepes. The sauce served with dishes prepared a la languedocienne is flavored with garlic.