“Sorbet”—Frozen punch.
“Soubise”—A sort of onion sauce eaten with meat.
“Soufflé”—A “trifle” pudding, beaten almost as light as froth, then baked quickly.
“Supreme”—White cream gravy made of chicken.
“Tarragon”—An herb the leaves of which are used for seasoning and in flavoring vinegar.
“Tartare”—As a “sauce tartare”—tart, acid.
“Timbale”—A small pie or pudding baked in a mold and turned out while hot.
“To Braise Meat”—Cook in a covered pan in the oven with stock, minced vegetables, and peas, beans, etc., whole, and with savory herbs.
“To Marinate”—To cover with lemon juice or vinegar and oil, or with spiced vinegar.
“Truffles”—A species of fungi growing in clusters some inches below the surface of the ground. Used in seasoning and for a garnish.