Surely there must have been fine French chefs at Fort Duquesne . . . and this
fellow, one of Bob Schmertz’s “people”, skillfully coaxed a little rabbit
into a gourmet’s rabbit stew for his commander.
Vivien Richman
Listen to a Schmertz clip (at Smithsonian Folkways site)
When Frenchmen lived at Fort Duquesne,
They lived, as Frenchmen are inclined,
And in this valley trans-montaigne,
They sang, and they wined and they dined.
So here’s a peu petite chanson
Of the Cuisiniere Militaire,
How he cooked at Fort Duquesne
In this valley trans-montaigne,
Un Grand Artiste Culinaire!
He will now prepare pour vous,
Un tres bon pot-a-feu, rabbit stew!
Mon petit lapin!
Dans la grande cuisine, entrez, voulez-vous!
Mon petit lapin!
I have merveilleux plans for you!
Pour mon Capitaine,
Je l’arrange un melange entre nous!
Il exclame, “Je t’adore!
Quelle affaire, quel amour!”
Mon petit, petit, joli lapin!
La-la-la - pomme de terre!
La-la-la - Haricot vert!
Celerie, les radis,
Garni just like in old Paris!
La-la-la - beaucoup de vin!
“Fortunaire” jeun lapin!
Just a touch of garlic!
Un grand triomphe gastronomique!
Pour mon Capitaine,
Je l’arrange un melange entre nous!
Il exclame, “Je t’adore!
Quelle affaire, quel amour!”
Mon petit, petit, joli lapin!
