à la financière

Meat or poultry in a rich Madeira sauce containing mushrooms and truffles, or with a garnish of cocks' combs, cocks' kidneys, truffles, olives, and mushrooms.

[fee-nahn-SYEHR] French for "banker's style," alluding to the expensive ingredients in this French haute cuisine preparation. Such dishes (which can range from meat to poultry) are garnished with a mélange of truffles quenelles, kidneys, sweetbreads and mushrooms and napped with a sauce flavored with truffles and madeira. Financière preparations are often served in a vol-au-vent.