Les Poissons. Sebastian: The things I do for that girl! Over the wall…. Under the gutter… In through the window….. Now, finally, someplace that’s safe! Uh-oh! . Chef Louisa/Chefs.
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Sebastian: The things I do for that girl!
Over the wall…. Under the gutter…
In through the window…..
Now, finally, someplace that’s safe!
Chef Louisa: Les poissons, les poissons, how I love les poissons. Love to chop and to serve little fish.
First I cut off their heads, then I pull out the bones. Ah maisoui, ca c’esttou-jours delish.
Les poissons, les poissons, hee – hee – hee, haw-haw-haw. With the cleaver I hack them in two.
Chef Louisa: I pull out what’s inside and I serve it up fried. God, I love little fishes, don’t you?
Here’s something for tempting the palate, prepared in the classic technique. First you pound the fish flat with a mallet. Then you slash through the skin, give the belly a slice. Then you rub some salt in…’cause that makes it taste nice.
Chef Louisa/Chefs: Les poissons! Les poissons! Ooh la la! Here they are! Say bonjour to our friends from the sea!
Chef 1: Fish fillet!
Chef 2: Fish paté!
Chef 3: Fish flambé
Chef 4: Fish tartare!
Chef 5: Curried bass!
Chef 6: Kippered smelt!
Chef 7: Fish kabobs!
Chef 8: Tuna melt!
Chef Louisa: If it’s grilled, it’s grilled to a “t”
Chefs: fish lightly toasted, and roasted, and steamed! Tossed in the blender and tenderly creamed!
Chef Louisa/Chefs: Dish after dish like you’d wish to have dreamed
Chef Louisa: Zutalors! I have missed one!