Pronunciation: [dee-AH-bl (dee-AHB-lay)]
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 whereby the bird is split, sprinkled with breadcrumbs and broiled until brown, and served with diable sauce.
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.