Put our service to the test
Tie your napkin 'round your neck, cherie
And we'll provide the rest
Soup du jourHot hors d'oeuvres
Why, we only live to serve
Try the grey stuff
Don't believe me? Ask the dishes
They can sing, they can dance
After all, Miss, this is France
And a dinner here is never second best
Go on, unfold your menu
Take a glance and then you'll
Be our guest! Be our guest!
Pie and pudding "en flambe"
We'll prepare and serve with flair
A culinary cabaret!
And you're scared
But the banquet's all prepared
No one's gloomy or complaining
While the flatware's entertaining
We tell jokes!
I do tricks
With my fellow candlesticks
2 pounds beef chuck roast, cut in 1 1/4 inch cubes
2 tablespoons olive oil
3 large onions,each cut in 8 pieces
4 large garlic cloves, peeled and minced
28 ounces tomatoes, canned, drained, quartered
5 tablespoons parsley leaves fresh chopped, divided
1 teaspoon thyme leaves dried
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup red wine burgundy
1 cup beef broth
1/2 pound mushrooms quartered
6 ounces olives pitted, ripe, drained
Reduce heat; cover and simmer 1 hour.
Add mushrooms;cover and simmer 1 to 1 1/2 hours or until beef is tender.
If desired,simmer, uncovered, last 10 minutes to reduce liquid.
Add olives; heat through; stir in remaining parsley.
Serve ragout with hot cooked noodles, rice or mashed potatoes
Garnish with parsley.
Makes 4 to 6 servings