"Waiter!" - I yelled - "first eel in jelly,
Then goose liver with truffle puree,
Then three plates of highly stored lobster,
Then ice cream and sweet meats - all smoked!
To drink, bring champagne and Tokayer*,
And after every course, three hard-boiled eggs!
Yes! Three eggs after every course!
(*A pinot gris from German Switzerland.)
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