On the 15th of May In the French Laund-er-y There was a small man, The Chef De Partie
He was mixing and stirring And stirring his sauce, But his sauce wouldn’t thicken He was at a loss
So he needed to think and ponder awhile Until on his face Was a bright white smile.
“I have it!” He said. “I know what to do All that I need Is a nice thick roux.”
No reductions or tomatoes Or even puree He needed the roux It was the only way
So what he did next was truly “the ****” He melted some butter And dumped flour in it.
This mixture was gloppy And looked like wet sand The roux was ‘a cooking But looked awfully bland
Morton must think How to flavor this glob Chef Tomas Keller said “Morton its your job”
He thought and he thought “Oh what can I do? Bechamel or Veloute? What to do with this roux.”
“Veloute I think Sounds good for today. I’ll make some of that. Chef might exclaim, “yay!”
So he added some stock Of Gertrude McFuzz It was the best bird It certainly was Fond Blanc De McFuzz Was clear and not milky Morton’s Veloute Ought to be silky
He cooked it awhile Maybe for one half an hour And when it began to bubble The roux showed its power.
It thickened and coated The back of a spoon This stuff’s almost ready It should be done soon
He strained it removing the floury bits It needed to be clean No clumpys or grits
It was almost over It was just about ready It still needed some tweaking “Can’t we eat it already?!”
“No” said chef Teller as he took a lick Was it good? Was it bad? Was the sauce too thick
“You did a great job! Trust me, you did.” Said Teller to Morton “You did good kid”
“One thing I will say That you forgot to put in It’s the most vital ingredient In the entire kitchen”
“Its something that most chefs Don’t use a lot of It comes from within The spice of true love”
Morton thought a bit Like he often does And then he said “Chef! That’s what it was”
“It didn’t taste right It was missing its pop Its pep in its step Its fizzle. Its hop” He learned something there From Chef Thomas Teller Food needs more love It needs to be stellar
After all that And in the end Morton threw it away And started again.
Shout out to Dr. Seuss, Chef Thomas Keller, and Chef Robert Corey. Also Morton brand salt. haha