French to English Food Glossary - Patricia Wells

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
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.
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