baguette - bread shaped like a large sausage, up to the size of a forearm, with crisp hard outside, white centre full of holes, goes dry quickly
bain marie - double boiler, water underneath not touching food or liquid above, used for melting chocolate, from the name Mary
casserole - stew or stew pot
consommé - thin soup or broth
crudité - crude or raw vegetables, often cut up
rsvp - responded s'il vous plait literally reply if you please
velouté - white sauce, stock from chicken fish or veal, thickened, sometimes with cream or butter, frothy soup, known as one of the 'mother' sauces
Angela Lansbury, travel writer and author
