grecque, à la



  • A method of cooking vegetables e.g. artichokes, button onions, cauliflower sprigs, celery, leeks, etc. for use as a cold hors d’oeuvres, in a liquor consisting of water, olive oil, lemon juice, bay, thyme, coriander seeds and seasoning
  • In the Greek style, i.e. with olive oil, lemon, herbs and spices