A CREAM RESTIRRED
(reprinted from THE GENTLEMAN'S GUIDE TO LAMB AND MUTTON)
What happens to a cream restirred?
Does it dry up ALL THE WHEY
like a HEADCHEESE IN A CANGREJO QUICHE
Or VIOLATE like a coup de GLACE MENAGERIE--
And then stop its run?
Like the BRIDGE MIX OF MADISON COUNTY?
Does it stink of BOLLOCKS OVER BROAD BEANS like a CREMA VELOUTINA?
Or crust and sugar over like the TWELFTH BITE; OR, WHAT YOU WHIP,
OF MOUSSE AND MENTHE?
Maybe it just sags
like THE KRINGLE OF INISHMAAN
Or does it explode AFTER MIDNIGHT?
Updated On: 5/31/14 at 10:00 AM