> From: [email protected] [mailto:[email protected]] On Behalf Of > Boris Liberman > > On 3/16/2011 9:52 AM, Thibouille wrote: > > Yeah, the Académie Française is for that matter, really, a bunch of > > old rats (and this is mean to real rats). > > It is true that a language can't accept every word coming from > outside > > (english most of the time) but the way they deal with the issue is > > laughable to say the least. > > > > Hamburger is not supposed to be used in french and its definition is: > > "Bifteck haché et grillé, servi dans un petit pain rond et chaud." > > > > Easy to use isn't it? > > ROTFL > > > > Beefshteks is a Russian word. But then again we met, Thibs, and had our > fun comparing French and broken French/Dutch/German/etc (a.k.a. > Russian). >
I have a French cookbook by the great Dr. Pomiane which was originally published in 1938. It includes a recipe for bitoks a la russe. Here is my translation of the recipe, from "Les Recettes preferees de la mere Denis": "Mix 400g of minced beef with 50g of moistened bread crumbs. Add an egg yolk, salt, pepper, aromatics. Knead. Form it into 8 patties and dredge them through flour. Fry them in butter on each side for about 8 minutes in total." So, if that's not a burger I don't know what is. The Academie should read more cookbooks, then they could have used bitok. After all, isn't bifteck derived from beef steak in any case? B -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
