Mr Creosote
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MAITRE D: Uh, today we have, uh, for appetizers: Excuse me. Mhmm. Uh, moules marinieres, pate de foie gras, beluga caviar, eggs Benedictine, tart de poireaux-- that's leek tart,-- frogs' legs amandine, or oeufs de caille Richard Shepherd-- c'est a dire, little quails' eggs on a bed of pureed mushroom. It's very delicate. Very subtle.
MR. CREOSOTE: I'll have the lot.
MAITRE D: A wise choice, monsieur. And now, how would you like it served? All, uh, mixed up togezer in a bucket?
MR. CREOSOTE: Yeah,... with the eggs on top.
MAITRE D: But of course, avec les oeufs frites.