| Les poissons
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| Les poissons
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| How I love les poissons
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| Love to chop
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| And to serve little fish
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| First you cut off their heads
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| Then you pull out the bones
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| Ah mais oui
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| Ca c’est toujours delish
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| Les poissons
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| Les poissons
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| Hee hee hee
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| Hah hah hah
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| With the cleaver I hack them in two
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| You pull out what’s inside
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| And you serve it up fried
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| God, I love little fishes
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| 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
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| 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 dommage
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| What a loss
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| Here we go in the sauce
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| Now some flour, I think
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| 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
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| In my big silver pot
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| Toodle loo mon poisson
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| Au revoir! |