Here are the definitions for the letter "t"

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Tripoxa

Basque name for sheep's or calfs blood sausage served with spicy red Espelette peppers.

Trompettes de la mort

dark brown wild mushroom, also known as "horn of plenty."

Tron?on

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 (truff

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 rivi?re river trout.
• saumone? 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.