à la diable

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Highly spiced, see devilled.

[dee-AH-bl] 1. A basic espagnole sauce with the addition of wine, vinegar, shallots and red or black pepper. It's usually served with broiled meat or poultry. 2. À la diable refers to a French method of preparing poultry by grilling a split bird, which is then sprinkled with breadcrumbs and broiled until brown. The bird is served with diable sauce.