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	flamande, à la flageolet flake, to flaky flamande, à la Flame Tokay grape Florentine, à la Formosa Oolong tea Definition: [flah-MAHND] À la flamande is French for "in the Flemish style," indicating a garnish of braised cabbage, carrots, turnips, potatoes and sometimes pork or sausages. It's a classic accompaniment for meat or poultry. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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