Tofu and Fish with Potato
Tofu and white fish cook gently with potato, cabbage, tomato and ginger. Fresh mint finishes the dish after a brief rest.
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Tomato Risotto
Buttery risotto with a freshly cooked and sieved tomato, onion and herb sauce, finished with Parmesan.
Tomato and Aubergine Rice with Cinnamon
Tomato and aubergine simmer with cinnamon, cumin and onion. Brown rice, couscous and spinach are folded into the vegetables.
Tomato and Courgette Pasta with Lamb
Lamb, tomato and courgette cook with coriander and onion. Pasta, couscous and mint are folded through before serving.
Tomato and Courgette Rice
Tomato and courgette simmer with onion and paprika. Brown rice, couscous, spinach and parsley are folded through.
Tomato and Egg Tortino with Fried Bread
Reduced strained tomato sauce gently stirred with beaten eggs and a little Parmesan, served with almond-shaped pieces of fried bread.
Tomato and Prawn Rice with Fennel
Tomato and fennel simmer with onion, cumin and coriander. Prawns cook in the pan near the end, then brown rice and couscous are folded in.
Tomato-Baked Shad Stuffed with Oysters and Mushrooms
Whole shad filled with oysters and mushrooms, baked in tomato sauce and served with celery vinaigrette.
Tripe Montecello
Honeycomb tripe and oysters in spiced milk gravy.
Tripe Polpette in Tomato Sauce
Finely minced boiled tripe, prosciutto, marrow and Parmesan made into small fried polpette, then simmered briefly in onion-butter tomato sauce.
Tripe in Meat Jus
Boiled beef tripe cut into narrow strips, sautéed in butter and slowly finished in meat juices with a little Parmesan.
Tripe with Eggs, Lemon and Parmesan
Narrow strips of boiled beef tripe cooked in garlic-parsley butter and bound with eggs, lemon juice and Parmesan.
Trout, Meunière
Whole brook trout lightly floured and fried in butter, finished with lemon, parsley and browned butter.
Truffle-Studded Spit-Roasted Beef Loin
A large beef loin joint studded with pointed truffle pieces and butter, then spit-roasted with a little oil and salt.
Truffle-Stuffed Roast Capon
A small capon filled with walnut-sized truffle pieces, butter and Marsala, roasted in a buttered wrapper and browned uncovered.
Turkey and Black-Eyed Peas with Brown Rice
Turkey breast and pumpkin simmer with cider, sage and onion. Cooked black-eyed peas and brown rice are folded in and heated before serving.
Turkish Lentils and Rice with Tomato Sauce
Soft lentils and rice warmed with browned onion and mace, plated beneath a seasoned tomato sauce.
Two-Fish Tomato and White-Wine Platter
Slices of two white fish gently cooked with onion, tomato, lemon, garlic and herbs, then covered with a reduced white-wine sauce.
Two-Tone Sformato with Giblet Stew
A fluted savoury ring with green spinach and pale yellow layers, gently set in a water bath and filled with giblets and sweetbreads in jus.
Unwrapped Ricotta and Chard Ravioli
Soft oval ricotta and chard dumplings with no pasta wrapper, served with butter and Parmesan.
Valencian Chicken with Rice
A whole chicken roasted over saffron rice with sweet peppers, peas, ham and white wine.
Veal Braised in Milk and Lemon
A tied piece of veal browned over pancetta, butter and peeled lemon slices, gently braised with hot milk and served with strained pan juices.
Veal Chops Milanese with Prosciutto and Parmesan
Thin veal rib chops spread on one side with prosciutto, parsley and Parmesan, dipped in egg, crumbed and sautéed in butter.
Veal Chops in Buttered Paper Parcels
Sautéed veal rib chops coated with prosciutto, parsley, butter and fresh breadcrumbs, topped with truffle and finished in oven-safe parchment parcels.