Sauce Piquante
A sharp sauce, in which somewhat of a vinegar flavour predominates.
Sauter. To dress with a sauce in a saucepan, repeatedly moving it about.
Tamis. Tammy, a sort of open cloth or sieve through which to strain broth and sauces, so as to rid them of small bones, froth, &c.
Tourte. Tart. Fruit pie.
Trousser. To truss a bird; to put together the body and tie the wings and thighs, in order to round it for roasting or boiling, each being tied then with packthread, to keep it in the required form. Vol-au-vent. A rich crust of very fine puff-paste, which may be filled with various delicate ragouts or fricassees, of fish, flesh or fowl. Fruit may also be inclosed in a vol-au-vent.