In this Wordorigins.org thread, Syntinen Laulu asked about an obscure French culinary term, beuchelle à la tourangelle, “lamb’s kidneys and sweetbreads in a cream sauce flamed off with cognac”:
I couldn’t help being struck by the similarity of the name to the traditional Viennese dish Beuschel. Beuschel isn’t the same of course – it’s made of calf heart and lungs. But it is also a ragout of offal in cream sauce, and that’s a fairly close similarity.
So, it seems to me there are roughly three possibilities:
1. Pure coincidence, which as we all know can perfectly well throw up pairs of similar but unrelated words in different languages.
2. Direct borrowing, e.g an Austrian cook living in Touraine might have devised a little ragout of lamb’s offal and named it after the offal ragout of his home town. […]
3. The existence of a root word, maybe Old Germanic, meaning perhaps something like ‘offal’ or ‘stew’, outcropping in both French and Austrian German.
As I said in my response:
Neither the Trésor de la langue française informatisé nor the Dictionnaire de l’Académie française has “beuchelle,” so it’s definitely a very marginal part of the French vocabulary. While I’m normally quick to remind people about the possibility of coincidence in such matters, here it seems to me far more likely that the French is borrowed from the German; the details of the offal involved are exactly the sort of thing that would be likely to vary. But I’ll be interested to see if anyone knows more.