sauce
i wanna be a saucier
so flipping bad
careme and escoffier won't have nothing on me
i'll be the master of all their five categories
and more they could never have comprehended
as i crack all their classics and leave them transcended
my handwritten paraphrase of peterson's tome -
full of fuctions of flavours that make the mouth foam
with anticipatory drool just from reading it -
will have slavish devotees of what i decreed in it
my sauce gribiche
will make fish
kill themselves just to be served in it
(what makes them think they're deserving it?
i'll serve it up with sweatbreads)
til everyone who wanted to eat sped
to eat my perigueux
or my sauce foyot,
ailoli, remoulade, buerre rouge
sauce vierge, veloute, skhug,
salsa, pesto, meuniere,
sauce choron or sauce robert
lord of the liaison, ruler of the roux
i'll be the one they all want to outdo
but no matter the mastery my challenger obtains
you can't beat the man with sauce coursing through his veins
for the record - i sort of love the idea of being a chef but couldn't bear the lifestyle. i am, however, more than a little obsessed with the perfect sauce gribiche. oh, and the coolest position in a brigade kitchen is obviously the communard, despite the 80s pop implications.
also, this was another title suggested by Smedley in a blog reply (thanks). why not suggest a title for me to work on (please)?
No comments:
Post a Comment