Codfish tongues fried on toast Potted pigeon, deviled rabbit. An abattoir is a slaughterhouse Not the place for a Pecari to be. (Thatís a Mexican hog) Finnan Haddien broiled, drawn butter Mutton cold with tomato sauce Macaroni is an Italian pasta But would it be good on Tete de Veau? (Thatís the head of a calf) Scald the oysters, add the liqueur Turtle steaks, broiled, currant jelly. The lapin is the male rabbit But can he be cooked a la paysanne? (Thatís peasant style) Brochette of calf brains, boiled veal kidneys Game salad with French dressing Robert is the name of a spicy sauce Not to be served at a soiree (Thatís an evening party) Cucumber stuffed, sauce au Naturel Prairie chicken, roast, cut up in joints Ecumante is a foaming pudding sauce But can it compare to Amourette? (Thatís the marrow of sheep loins) Eels braised, sauce tartare Apricot patties with whipped cream Cockie-Leckie is a Scotch soup Not just a soup but a Bouchee (Now wasnít that a mouthful?)
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Robert Guyott is proud to say that he was born and raised in Seattle and was old enough to drink at Nirvana shows. He has been on a five year plan to graduate from NSCC and the fruits of his extended labor have finally paid off. Some people would call it lazy but he likes to call it, well, lazy. ďHaute CuisineĒ is the first poem he has ever had published and he is quite excited. He somewhat embarrassingly admits that this poem is on his motherís fridge and she shows all of her friends. He is off to the University of Washington for another grueling half decade and hopes to give something back with a career in teaching.