anglaise, à l'
French for "in the English style," meaning food that is simply poached or boiled. The term can also be used for food that has been coated in breadcrumbs and fried.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.