[00:02.16] Oh, nouvelle cuisine, les Champs Elysées [00:07.24] Maurice Chevalier [00:12.90] Les poisson, les poisson [00:15.96] How I love les poisson [00:18.01] Love to chop and to serve [00:19.97] Little fish [00:21.23] First I cut off their heads [00:23.38] Then I pull out their bones [00:25.11] And they wince as I pull out the dish [00:28.44] Les poisson, les poisson [00:30.22] Hee hee hee [00:30.81] Ho ho ho [00:32.06] With a cleaver I hack them in two [00:35.26] I pull out what's inside [00:37.15] And I serve it up fried [00:38.51] God I love little fishies, don't you? [00:42.07] Here's something for tempting the palate [00:45.42] Prepared in the classic technique [00:48.39] First you pound the fish flat with a mallet [00:51.63] Then you slash all their skin [00:53.12] Give their belly a slice [00:55.47] Then you rub some salt in [00:57.19] 'Cause it makes it taste nice [01:02.10] Zut alors, I have missed one! [01:05.71] Sacrebleu! What is this! [01:07.53] How on earth could I miss [01:09.22] Such a sweet little succulent crab? [01:12.60] Quel dommage, what a loss [01:14.39] Here we go, in the sauce [01:16.16] Now some flour I think [01:17.46] Just a dab [01:19.14] Now I stuff you with bread [01:20.51] Don't hurt, 'cause you're dead [01:22.07] And you're certainly lucky you are [01:24.91] 'Cause it's gonna be hot [01:26.62] In my big silver pot [01:27.95] À tout à l'heure, mon poisson [01:29.94] Au revoir [01:31.01]