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Tart
TARTLET. - Many people connect this word in Tart, Tartlet their minds with the adjective tart, imagine that it must have something to do…
Tartar Sauce
This, whether it refers to catching a Tartar, or descending into Tartarus, is in effect the French ideal of a devilled sauce. A French…
Tomatos
Tomato Sauce. Take a pint of the purée of tomatos, either out of a tin or made from fresh tomatos, and put them in a stewpan with pepper…
Tournedos
This word will not be found in any French dictionary as applied to an article of food. Yet it is of constant use in the French kitchen, and…
Trifle
Mix early in the day a quart of good cream with six ounces of sifted sugar, a glass of sherry, the juice and zest of a lemon, and a little…
Trout
The best are the salmon-trout, and they are to be cooked in any of the ways allowed for salmon. Some English cooks lay down a peremptory…
Truffles
It is time that the truth should be spoken about truffles. The French praise them in high-flown terms, which are not in the least…
Turkey
"Il faut être deux," said the Abbé Morellet, "pour manger une dinde truffée ; je ne fais jamais autrement. J'en ai une aujourd'hui; nous…
Turnips
There are rich juicy kinds, which the Russians eat raw as a whet before dinner. In England we go to the other extreme, and the most common…
Turtle
The Soup is the most elaborate of all, and quite beyond the reach of ordinary households. It must be purchased ready made. For the Turtle…