There once was a cook from Marseilles
who made a lobster a la bordelaise
it was not a grand success
her guest could not it digest
so the cook heated clam a la bearnaise.
Then the cook served crab a la Maryland
which was consumed by her guest and
he the whole enchilada ingested
could not get it up and the cook bested
so she offered him pommes a la anglaise.
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