BOEUF
(THEME)
This portion of our show brought to you by the Cafe Boeuf
Atlanta, with your host, Francois the maitre'd ---- Bon jour,
Francois.
TR: What manure? We have no manure.
GK: A menu, s'il vous plait.
TR: You want me to do a plie? I'm not a ballet dancer. Let
me tell you the specials today, monsieur. We have the
(FRENCH). Or the (FRENCH). Topped with (FRENCH),
and misted with a delicate (FRENCH) As we would say
(FRENCH PHRASE OF PRAISE).
GK: Let me have that one.
TR: Which?
GK: The second one.
TR: Which was the second one, I forget.
GK: The one after the first one. With the mist.
TR: Just say the name.
GK: It was something like--------
TR: What are you saying? Which way to the airport? What
is the problem?
GK: Never mind. Bring me anything.
TR: How about the (FRENCH)????
GK: Fine. I'll have that.
TR: Excellent choice. (HE SHOUTS FRENCH NAME TO
THE KITCHEN)
GK: Does that dish contain internal organs of a sort that an
American does not eat? Kidneys, stomach lining, intestines,
pancreas-----
TR: No pancreas?
GK: No, sir.
TR: It is the best part of the dish.
GK: Please. No pancreas.
TR: But it wouldn't be (FRENCH NAME) without the
pancreas.
GK: Please. No.
TR: Have you ever tasted a pancreas?
GK: No.
TR: Wouldn't you like to taste just a little (FR EENTSY
TEENTSY)----
GK: No. No pancreas.
TR: How about if I roll it in flour and fry it?
GK: No.
TR: Barbecued pancreas?
GK: No
TR: How about I call it an oyster?
GK: Okay.
TR: (TO KITCHEN) Raw pancreas!
GK: A message from the Cafe Boeuf Atlanta. Where the
elite meet to greet and eat. And don't forget to tell them to
hold the pancreas.