Uh, today we have, uh, for appetizers: Excuse me. Mhmm. Uh, moules marinières, pâté de foie gras, beluga caviar, eggs Benedictine, tart de poireaux-- that's leek tart,-- frogs' legs amandine, or oeufs de caille Richard Shepherd-- c'est à dire, little quails' eggs on a bed of puréed mushroom. It's very delicate. Very subtle.
MR. CREOSOTE:
I'll have the lot.
MAÎTRE D: A wise choice, monsieur. And now, how would you like it served? All, uh, mixed up togezer in a bucket?
MR. CREOSOTE: Yeah,... with the eggs on top.
MAÎTRE D: But of course, avec les oeufs frites.
MR. CREOSOTE: Yeah, and don't skimp on the pâté.
MAÎTRE D: Oh, monsieur, I assure you, just because it is mixed up wis all ze other things, we would not dream of giving you less than ze full amount. In fact, I will personally make sure you have a double helping. Maintenant quelque chose à boire. Something to drink, monsieur?
MR. CREOSOTE: Yeah, I'll have six bottles of Château Latour Forty-five...
MAÎTRE D: Forty-five.
MR. CREOSOTE: ...and a double Jeroboam of champagne.
MAÎTRE D: Bon, and the usual brown ales?
MR. CREOSOTE: Yeah. No, wait a minute. I think I can only manage six crates today.
MAÎTRE D:
[tut tut tut tut] I hope monsieur was not overdoing it last night.
MR. CREOSOTE:
Shut up!
View attachment 7862946