Does anyone know what, exactly, a la Jeanette means in cookery? Pepin christened some egg dish with the Jeanette moniker, Christie mentions Sole a la Jeanette in the introductory Tommy and Tuppence book, and I found other fish recipes online for something that would be easy and more or less affordable with the fish protein, cheese, bread crumbs, and a few other ingredients. Anyway, whenever I find out and/or figure out what it is exactly, that is what I will have for dinner.
Bach is not noise, Madam. (Robert, in Two's Company)