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Table d'hôte: open table or board.
Often found in the countryside, these are private homes
that serve fixed meals and often have one or two guest
rooms as well.
Tablette (de chocolat): bar (of chocolate).
Tablier de sapeur: "fireman's apron"; tripe
that is marinated, breaded, and grilled; specialty of
Lyon.
Tacaud: pour or whiting-pour, a small, inexpensive fish
found in the Atlantic and Mediterranean, usually fried.
Tagine: spicy North African stew of veal, lamb, chicken,
or pigeon, and vegetables.
Talmouse: savory pastry triangle of cheese-flavored
choux dough baked in puff pastry.
Tamié: Flat disc of cheese, made of cow's milk
at the Trappist monastery in the Savoie village of Tamié.
Similar to Reblochon.
Tanche: tench, a river fish with a mild, delicate flavor;
often an ingredient in matelote and pauchouse, freshwater
fish stews.
Tapenade: a blend of black olives, anchovies, capers,
olive oil, and lemon juice, sometimes with rum or canned
tuna added; specialty of Provence.
Tarama: carp roe, often made into a spread of the same
name.
Tarbas: variety of large white bean, usually dried.
Tartare (de poisson): traditionally chopped raw beef,
seasoned and garnished with raw egg, capers, chopped
onion, and parsley; (today, a popular highly seasoned
raw fish dish).
Tarte: tart; open-face pie or flan, usually sweet.
Tarte encalat: name for cheesecake in the Auvergne.
Tarte flambée: thin-crusted savory tart, much
like a rectangular pizza, covered with cream, onions,
and bacon; specialty of Alsace; also called Flamekueche.
Tarte Tatin: caramelized upside-down apple pie, made
famous by the Tatin sisters in their hotel in Lamotte-Beuvron,
in the Sologne; a popular dessert, seen on menus all
over France.
Tartine: open-face sandwich; buttered bread.
Tasse: cup; a coffee or tea cup.
Telline: a tiny violet-streaked clam, the size of a
fingernail, seen in Provence and the Camargue; generally
seared with a bit of oil in a hot pan to open the shells
and seasoned with parsley and garlic.
Tendre: tender.
Tendron: cartilaginous meat cut from beef or veal ribs.
Teurgoule: a sweet rice pudding with cinnamon; specialty
of Normandy.
Terrine: earthenware container used for cooking meat,
game, fish, or vegetable mixtures; also the pâté
cooked and served in such a container. It differs from
a pâté proper in that the terrine is actually
sliced out of the container, while a pâté
has been removed from its mold.
Tête de veau (porc): head of veal (pork), usually
used in headcheese.
Tétragone: spinach-like green, found in Provence.
Thé: tea.
Thermidor (homard): classic lobster dish; lobster split
lengthwise, grilled, and served in the shell with a
cream sauce.
Thon (blanc) (germon): tuna (white albacore).
Thon rouge: bluefin tuna.
Thym: thyme.
Tian: an earthenware gratin dish; also vegetable gratins
baked in such a dish; from Provence.
Tiède: lukewarm.
Tilleul: linden tree; linden-blossom herb tea.
Timbale: small round mold with straight or sloping slides;
also, a mixture prepared in such a mold.
Tomates à la provençale: baked tomato
halves sprinkled with garlic, parsley, and bread crumbs.
Tomme: generic name for cheese, usually refers to a
variety of cheeses in the Savoie; also, the fresh cheese
used to make Cantal in the Auvergne.
Tomme arlésienne: rectangular cheese made with
a blend of goat's and cow's milk and sprinkled with
summer savory; also called tomme de Camargue; a specialty
of the Languedoc and Arles, in Provence.
Tomme fraiche: pressed cake of fresh milk curds, used
in the regional dishes of the Auvergne.
Topinambour: Jerusalem artichoke.
Torréfiée: roasted, as in coffee beans
and chocolate.
Toro (taureau): bull; meat found in butcher shops in
the Languedoc and Pays Basque, and sometimes on restaurant
menus.
Torteau au fromage: goat cheese cheesecake from the
Poitou-Charentes along the Atlantic coast; a blackened,
spherical loaf found at cheese shops throughout France;
once a homemade delicacy, today prepared industrially.
Tortue: turtle.
Toucy: village in Burgundy that gives its name to a
local fresh goat cheese.
Tourain, tourin, tourrin: generally a peasant soup of
garlic, onions (and sometimes tomatoes), and broth or
water, thickened with egg yolks and seasoned with vinegar;
specialty of the southwest.
Tournedos: center portion of beef filet, usually grilled
or sautéed.
Tournedos Rossini: sautéed tournedos garnished
with foie gras and truffles.
Touron: marzipan loaf, or a cake of almond paste, often
layered and flavored with nuts or candied fruits and
sold by the slice; specialty of the Basque region.
Tourte (aux blettes): pie (common Niçoise dessert
pie filled with Swiss chard, eggs, cheese, raisins,
and pine nuts). Also, name for giant rounds of country
bread found in the Auvergne and the southwest.
Tourteau: large crab.
Tourtière: shallow three-legged cooking vessel,
set over hot coals for baking. Also, southwestern pastry
dish filled with apples and/or prunes and sprinkled
with Armagnac.
Train de côtes: rib of beef.
Traiteur: caterer; delicatessen.
Tranche: slice.
Trappiste: name given to the mild, lactic cow's-milk
cheese made in a Trappist monastery in Echourgnac, in
the southwest.
Travers de porc: spareribs.
Trévise: radicchio, a bitter red salad green
of the chicory family.
Tripes à la mode de Caen: beef tripe, carrots,
onions, leeks, and spices, cooked in water, cider, and
Calvados (apple brandy); specialty of Normandy.
Triple crème: legal name for cheese containing
more than 75 percent butterfat, such as Brillat-Savarin.
Tripoux: mutton tripe.
Tripoxa: Basque name for sheep's or calf's blood sausage
served with spicy red Espelette peppers.
Trompettes de la mort: dark brown wild mushroom, also
known as "horn of plenty."
Tronçon: cut of meat or fish resulting in a piece
that is longer than it is wide; generally refers to
slices from the largest part of a fish.
Trouchia: flat omelet filled with spinach or Swiss chard;
specialty of Provence.
Truffade: a large layered and fried potato pancake made
with bacon and fresh Cantal cheese; specialty of the
Auvergne.
Truffe (truffé): truffle (with truffles).
Truffes sous la cendre: truffles wrapped in pastry or
foil, gently warmed as they are buried in ashes.
Truite (au bleu): trout (a preferred method of cooking
trout, not live, as often assumed, but rather in a "live
condition." The trout is gutted just moments prior
to cooking, but neither washed nor scaled. It is then
plunged into a hot mixture of vinegar and water, and
the slimy lubricant that protects the skin of the fish
appears to turn the trout a bluish color. The fish is
then removed to a broth to finish its cooking.)
de lac: lake trout.
de mer: sea trout or brown trout.
de rivière: river trout.
saumoneé: salmon trout.
Ttoro: fish soup from the Basque region. Historically,
the liquid that remained after poaching cod was seasoned
with herbs and used to cook vegetables and potatoes.
Today, a more elaborate version includes the addition
of lotte, mullet, mussels, conger eel, langoustines,
and wine.
Tuile: literally, "curved roofing tile"; delicate
almond-flavored cookie.
Tulipe: tulip-shaped cookie for serving ice cream or
sorbet.
Turban: usually a mixture or combination of ingredients
cooked in a ring mold.
Turbot(in): turbot (small turbot), Prized flatfish found
in the Atlantic and Mediterranean.
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