Prized in French cooking for its aroma, and used in luxury dishes, particularly pates of goose liver. Truffle, Chocolate - a sweet chocolate specialty from Flanders made with hot melted bittersweet chocolate, mixed with beaten egg yolks, butter, rum and cream. The mixture is cooled then rolled in cocoa powder. Truss, to - to tie or secure with string or skewers the legs and wings of poultry or game in order to make the bird easier to manage during cooking. Tureen - a large, deep bowl with a lid, used to serve soup.
Apple turnovers are a popular example.
It is made in a crock where layers of fruit, covered with sugar are laid down as they ripen during the season, stirred daily, and covered with brandy. Tutti-frutti is used to make puddings, ice cream, and as a topping for some desserts. All rights reserved.