À la Gauloise is a French cooking term used to indicate a side garnish, though there are several variations of what it might actually be.
- Small tarts filled with either truffles and mushrooms;
- Truffles and mushrooms along with the combs and kidneys from roosters, mixed with Sauce Supreme and Madeira;
- May include pickled tongue;
- May also be accompanied by potato croquettes and crayfish;
- When used to describe a clear soup, can indicate cocks’ combs and kidneys sprinkled on top.