Re: phonology of borrowed words

 --- Christophe Grandsire
<christophe.grandsire@...> wrote: > En réponse à
bnathyuw <bnathyuw@...>:
>
> >
> > method, and it tasted pretty much like the
> tartares
> > i've had in even quite posh french restaurants (
> well,
> > the restaurant at the centre beaubourg . . . )
> >
>
> Which one is that? There are more than one around
> ;))) .
>
the one on the roof . . . excellent views

> > btw, can a francophone tell me what this sauce
> > anglaise they speak of is. it's sounds a bit scary
> (
> > and is probably another false foreigner ! )
> >
>
> See
>
http://www.stratsplace.com/rogov/sauce_anglaise.html.
> Basically a dessert
> sauce. It could be named this way because it's an
> Englishman who introduced it
> in France, although the recipe comes ultimately from
> Italy.
well, the tartare recipe called for sauce anglaise,
which i find unlikely to be custard (!), so maybe it's
either white sauce ( basically a debased béchamel ) or
brown sauce ( which i always avoid but i think is a
thick spicy sauce with vinegar and apple )

of course the source of this sauce ( sorry ! ) was
lying about there only being three. theres also a
green one ( vinegar, sugar and mint ) !

bn

=====
bnathyuw | landan | arR
stamp the sunshine out | angelfish
your tears came like anaesthesia | phèdre

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