Les
Pois
sons,
les
pois
sons,
how
I
love
les
pois
sons,
love
to
chop
and
to
serve
lit
tle
fish.
First
I
cut
off
their
heads,
then
I
pull
out
their
bones.
Ah
mais
oui,
ca
c’est
tou
jours
de
lish.
Les
pois
sons,
les
pois
sons,
hee
hee
hee,
hah
hah
hah.
With
the
cleav
er
I
hack
them
in
two.
I
pull
out
what’s
in
side
and
I
serve
it
up
fried.
God,
I
love
lit
tle
fish
es,
don’t
you?
Here’s
some
thing
for
tempt
ing
the
pal
ate,
Pre
pared
in
the
clas
sic
tech
nique.
First
you
pound
the
fish
flat
with
a
mal
let.
Then
you
slash
through
the
skin,
give
the
bel
ly
a
slice,
then
you
rub
some
salt
in
’cause
that
makes
it
taste
nice.
Sa
cre
bleu!
What
is
this?
How
on
earth
could
I
miss
such
a
sweet
lit
tle
suc
cu
lent
crab?
Quel
dom
mage.
What
a
loss.
Here
we
go
in
the
sauce.
Now
some
flour
I
think,
just
a
dab.
Now
I
stuff
you
with
bread.
It
don’t
hurt
’cause
you’re
dead.
And
you’re
cer
tain
ly
luck
y
you
are.
’Cause
it’s
gon
na
be
hot
in
my
big
sil
ver
pot.
Too
dle
loo,
mon
pois
son,
au
re
voir!
