Les Poissons

[00:05.38] Nouvelle cuisine
[00:06.61] Les Champes Elysses
[00:07.66] Maurice Chevalier
[00:12.95] Les poissons, les poissons
[00:15.96] How I love les poissons
[00:17.92] Love to chop and to serve little fish
[00:21.25] First I cut of zeir heads
[00:23.03] Zen I pull out zeir bones
[00:25.02] Ah mais oui ca c'est toujours delish
[00:28.44] Les poissons, les poissons
[00:30.10] Hee hee hee, haw haw haw
[00:32.00] With ze cleaver I hack zem in two
[00:35.11] I pull out what's inside
[00:36.92] And I serve it up friend
[00:38.54] God, I love little fishes, don't you
[00:41.99] Here's something for tempting ze palate
[00:45.38] Prepared in ze classic technique
[00:48.37] First you pound ze fish flat with a mallet
[00:51.55] Zen you slash through the skin
[00:53.10] Give the ze belly a slice
[00:55.23] Zen you rub some salt in
[00:57.04] 'Cos zat makes it taste nice
[01:00.06] Zoot alors! I have missed one
[01:05.79] Sacre bleu, what is zis?
[01:07.58] How on earth could I miss
[01:09.10] Such a sweet little succulent crab?
[01:12.49] Quelle domage, what a loss
[01:14.26] Here we go, in ze sauce
[01:15.95] And some flour, I think just a dab
[01:18.19] Zen I stuff you with bread
[01:20.49] It don't hurt, cos you're dead
[01:21.93] And you're certainly lucky you are
[01:24.90] Cos it's gonna be hot
[01:26.46] In my big silver pot
[01:28.09] Too-da-loo mon poisson au revoir!
[01:30.77]