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from La Bonne Cuisine IV by Leonard Bernstein

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When you have a sudden guest, or you’re in an awful hurry, may I say, here’s a way to make a rabbit stew in no time.
Take a part the rabbit in the ordinary way you do.
Put it in a pot or in a casserole or a bowl with all it’s blood and with it’s liver mashed.
Take half a pound of breast of pork, finely cut (as fine as possible);
Add little onions with some peppers and salt (say twenty-five or so);
a bottle and a half of rich claret.
Boil it up don’t waste a minute, on the very hottest fire.
When boiled a quarter of an hour or more the sauce should now be half of what it was before.
Then you carefully apply the flame, as they do in the best, most expensive cafes.
After the flame is out, just add the sauce to half a pound of butter with flour and mix them together…
And serve.

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from Sound Bites, released June 30, 2016

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Jacqueline Novikov Boston, Massachusetts

Soprano Jacqueline Novikov, founder of Forma Music, is dedicated to entertaining and educating audiences through classical vocal music. She uses music's powerful language to express life's humorous, serious, mundane and sacred truths. Jacqueline holds a B.M. from the Eastman School of Music in Rochester, NY and a M.M. from Manhattan School of Music in New York City. ... more

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