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N ow that dinner is ordered, we'll just take a peep
At the cooks in the kitchen—just see! what a heap
Of plates are provided, and copper pans too;—
They'll soon make a dinner for me and for you.
French cookery's famous for flavouring rare,
But of garlic I think they've enough to spare.
If we ask how their wonderful dishes are made,
I'm afraid they won't tell us the tricks of the trade.
Do they make them, I wonder, of frogs and of snails?
Or are these, after all, only travellers' tales?
The names are all down on the "Menu," no doubt.
But the worst of it is that we can't make them out.
