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Qué (quién) es À la Maréchale - definición
À la Maréchale
METHOD OF FOOD PREPARATION IN CLASSICAL FRENCH CUISINE
À la Maréchale ("marshal-style" in French) is a method of food preparation in haute cuisine. Dishes à la Maréchale are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated à l'anglaise ("English-style"), i.
Conversation with the Marèchale de ***
Conversation with the Maréchale de *** (or Conversation with a Christian Lady, ) is a 1774 essay by Denis Diderot containing a friendly dialogue, of a disputatious nature, between a religious lady and a freethinker, on theological issues. The content of the dialogue is polemical, but its tone has been variously described by modern commentators as being gentle, graceful, gracious, charming, witty and urbane.
À la suite
![[[Field marshal]] [[August von Mackensen]] wearing à la suite the uniform of the 1st Life Hussars Regiment of the [[Prussian Army]].](https://commons.wikimedia.org/wiki/Special:FilePath/General Feldmarschall August Von Mackensen (cropped).png?width=200 "[[Field marshal]] [[August von Mackensen]] wearing à la suite the uniform of the 1st Life Hussars Regiment of the [[Prussian Army]].")
HONORIFIC OFFICER APPOINTMENT IN GERMAN ARMIES
General à la Suite; A la suite; À la Suite
À la suite (, in the entourage [of]) was a military title given to those who were allotted to the army or a particular unit for honour's sake,BROCKHAUS, Die Enzyklopädie in 24 Bänden (1796–2001), A-AP Band 1: , p. 316, definition: à la suit and entitled to wear a regimental uniform but otherwise had no official position.
