I enjoy reading more about this topic.
you have mentioned a part of the vocabulary in English that developed after the Norman Conquest (The conquerors spoke French). It is very fascinating to see the large amount, the torrent of French words that became popular in England at those times. It seems to be true that French played a very important role in the aristocracy, but there are also many words of French influx amid the other strata of the English society of that time.
Coming back to the French culinary aspect that had a substantial influence of the English language, this list could be completed by the following words:
boil (Fr. bouillir), fry (frier), roast (Old French rostir, today r?tir, that means these loans happened before s was dropped in some consonant clusters), mince (Fr. mince = thin), dine (Fr. d?ner), dinner (d?ner), supper (souper), appetite (app?tit), flour (Old French flour that also meant flower), grease (Fr. graisse), sugar (sucre), spicery (?picerie), vinegar (vinaigre), bacon (bacon), victuals (victuailles, related to vict-Latin for to live), venison (Fr. venison, lat. venari = hunt), lard (lard), sausage (Old Norman French saussiche, today saucisse), sauce (sauce), jelly (gel?e), salad (salade), juice (jus), cabbage (caboche), cream (cr?me), biscuit (biscuit: twice-baked, similarly in German Zwieback), cider (cidre), cucumber (concombre), onion (oignon), etc…
Well, Amy, if you haven’t eaten yet, I wish you “bon app?tit” or “Guten Appetit”. Any way, enjoy your meal, no matter if it is pork, veal, mutton, venison or a simple sausage. :roll: