And also advises you eat with your fingers,
Petits pois à la Française are here, the receipt
That he gives is a good one but haply too sweet.
Our author is great upon salads and sauces,
To cool our hot palates, or tittivate fauces;
Here is all you need learn about GOUFFÉ'S Béarnaise,
And a charming receipt for the Sauce Hollandaise.
In England we know that in sauces we're weak,
And we've never attained to the cuisine classique;
But French Seigneurs of old gave full rein to their wishes,