Roll the knuckle against the blades side.
Peel ribbons of shallot with each slow glide.

The pan is hot, the oil dances and smokes across the culinary dance floor.
Scoop up the ribbons and throw them in the excitement, no need to keep score.

Let them relax and get familiar, introduce them to garlic for a bit.
They’ll get along famously, once you smell it.

Now this isn’t for the weak.
And far too frightening for the meek.

Add in your cider and brandy.
Birth flame and let it scream!
Don’t panic! It’s not for long!
Conquer it with a scoop of Dijon.

It’s on the retreat, it’s losing its gleam.
Then conquer the beast with a bath of heavy cream.

A slice of butter, or two, or three.
A splash of soy sauce, just try it and see.
Crown it with salt, pepper, and brown sugar to taste.
Stir often and slow so it won’t go to waste.

Keep stirring until thick and serve with parsley and cooked meat.
I’ll keep fighting this battle forever, if I’m promised such a lovely treat.