Glossary

But in the course of time this somewhat puristic idea became blurred and irrelevant. After all, our language already contains many culinary words of undoubtedly French origin, of which the braise, the marinade, the fricassée, and sauté are obvious examples. Why, we wondered, should the casserole be an accepted word, when the bain-marie and the court-bouillon, for which there is no exact English equivalent, be considered rather affected? And it is hard to decide whether an instruction containing the word flamber is more shocking to the English ear than its counterpart ‘flare with brandy’.