:52:12
Maurice Chevalier
:52:21
How I love les poissons
:52:23
Love to chop
and to serve little fish
:52:26
First I cut off their heads
Then I pull out their bones
:52:37
With the cleaver
I hack them in two
:52:40
I pull out what's inside
and I serve it up fried
:52:43
God, I love little fishes
Don't you
:52:47
Here's something for
tempting the palate
:52:50
Prepared in
the classic technique
:52:53
First you pound the fish
flat with the mallet
:52:56
Then you slash through the skin
Give the belly a slice
:53:00
Then you rub some salt in
'cause that makes it taste nice
:53:06
- Oh.
- Zut alors! I have missed one.
:53:10
Sacre bleu
What is this
:53:12
How on earth could I miss such
a sweet little succulent crab
:53:17
Quelle dommage, what a loss
Here we go in the sauce
:53:21
Now some flour
I think just a dab
:53:24
Now I'll stuff you with bread
It don't hurt 'cause you're dead
:53:27
And you're certainIy
lucky you are
:53:30
'Cause it's gonna be hot
in my big silver pot
:53:38
Eh?
:53:43
What is this? Ow!
:53:50
Yeow'
Oh, ow, ow, oh!