New Vile Cuisine
You hear about cuisine that is très haute,but rarely of exotic, striking fare,
still less of chefs who actively promote
such dishes which they fashion with a flair.
To start with, some prefer potage zygote,
or aphrodisiacal paw of bear.
Read on for offbeat Cordon Blur cuisine
to tempt the most fastidious bouche fine.
A taste bud tempter may entail a bite
of thinly sliced smoked catfish lips on toast,
or, as keen connoisseurs are prone to cite,
choice pickled bits of epiglottis roast.
Top experts, though, feel fungus fingers blight
a spread that otherwise appeals to most.
These all are questions that the chef must weigh
and then at last convey his yea or nay.
One might begin a meal with high risk bisque,
then carry on with cow hip fricassee,
or else perhaps mild curried spinal disk.
You'll often see as side a candied pea.
Still others have a passion for the brisk
spiced taste of drum beets à la bourgeoisie.
Dessert to match such entrees could be hot
sludge sundaes with a fresh-brewed caffeine shot.
Of course there are great chefs who practice Blur
in quite another mode from those above.
For instance, many stress a plat du jour
that favors seafood which the gourmets love.
Glazed eye of blowfish likely you'll concur
is welcome substitute for turtle dove,
while steamed e-coliflower tops the list
of veggies you'll be sorry to have missed.
To close this gastronomic overview
let's take another look at just desserts;
bombe Arafat and sour grapes are two.
Though humble pie is fine, it never hurts
to tout the petits fives as well, and you
can savor civil tortes from which jam spurts.
Yes, in our country's heartland beckon foods
that you won't find in white-bread neighborhoods.
