| Les poissons, les poissons
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| How I love les poissons
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| Love to chop and to serve little fish
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| First I cut off their heads
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| Then I pull out their bones
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| Ah mais oui, ca c’est toujours délice
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| Les poissons, les poissons
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| Hee hee hee, haw haw haw
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| With a cleaver I hack them in two
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| I pull out what’s inside
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| And I serve it up fried
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| God, I love little fishes, don’t you?
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| Here’s something for tempting the palate
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| Prepared in the classic technique
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| First you pound the fish flat with a mallet
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| Then you slash through the skin
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| Give the belly a slice
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| Then you rub some salt in
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| 'Cause that makes it taste nice
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| Zut alors, I have missed one!
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| Sacre bleu, what is this?
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| How on earth could I miss
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| Such a sweet little succulent crab
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| Quel Domage, what a loss
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| Here we go, in the sauce
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| Now some flour I think just a dab
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| Now I stuff you with bread
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| It don’t hurt, 'cause you’re dead!
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| And you’re certainly lucky you are
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| 'Cause it’s gonna be hot in my big silver pot!
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| Tout aloo mon poisson
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| Au revoir |