A l’Anglaise : description given for diverse preparations to vegetable, meat and fish.
Vegetable: cooked in water served plain with chopped parsley, butter or a herb sauce
Meat and poultry: Poached, boiled or cooked in white sock. Veg can be cooked at the same time or separately either boiled or steamed.
Fish or pieces of meat coated in breadcrumbs before sautéed or fried.
Fish grilled are brushed with oil or melted butter served with melted butter or composite butters such as Beurre maitre d’hotel