panse bourrée or panse or pounce

Denise and I were talking about the products sold at the store the other day. Beef tongue is popular. I called Mom and Dad, they were on their way back from the casino, and asked them if there was a particular way of saying beef tongue in French. Mom said it was langue de boeuf. That is the standard French way of saying it and Mom and them around Evangeline call it that way also. But only the older people will call it that. Many simply say it in English as beef tongue. I told Denise gratons was the same thing. In the store and spoken by people they are cracklins now. Boudin survived. That's the French word. It's pronounced that way and spelled that way. Why did boudin survive when other words faded away. I have no pouncing idea. Pounce on the other hand is another story. It's pronounced and called by its French name but instead of spelling it panse it's spelled pounce. Who the pounce knows how this came to be? Anyway, it's November and for Thanksgiving we'll eat plenty of gog or chaudin or panse bourree. It's all the same pouncing thing no matter how you say it. I rather eat that than that dry pouncing turkey.