You take some livers from a goose.
Two tablespoons of goose fat too.
Three eggs cooked and cook'em real hard.
Salt and pepper 'til it's best for you.
Paprika is a must but only just,
An eighth of a spoon is sure to do.
Now grate some onions nice and neat,
This dish we're makin' ain't gonna be sweet.
Saute the livers and pat 'til smooth,
Mash with paste, the eggs that's cool; So cool.
Add the salt and pepper, paprika too,
Half a teaspoon of onion makes it good for you.
Now you spread it on your bread and you open the wine,
And you and your baby can begin to dine.
Got the best hors-d'oeuvres that you ever saw:--
Pate de Fois Gras.
* Transcribed by red_buckett - alistairboyd@yahoo.com
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