Haute Cuisine
by Robert Guyott

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.