Tourner is used for stir; but it also means to turn—that is to say, to shape, as cutting vegetables into the form of olives, balls, pears, etc.
Tourte.—A delicate sort of tart, baked usually in a shallow tin. It may contain fish, meat, or fruit.
Trousser.—To truss.
Truffer.—To stuff with truffles. This is generally for pheasants, turkeys, or capons.
Turbans.—Ornamental entrées made of game, poultry, or fish, and forcemeats.
Velouté.—The white sauce used as a basis for so many others. It is rich double stock, made with veal, poultry, ham, vegetables, etc., and thickened with flour and butter. It must always be white.
Vol-au-vent.—Puff paste of the lightest kind, filled with a delicate ragoût or fricassée. Fruit may also be enclosed in a vol-au-vent crust.
Vinaigrette.—Oil, vinegar, pepper, and salt together.
Water-souchet.—A simple way of dressing fish by boiling it with parsley roots and leaves, and pepper and salt, and serving it in its own broth, with plates of brown bread-and-butter.
Zeste.—Lemon rind. Sometimes orange and Seville orange rind are called "zeste."