A Dish Made by Myself 
(after Neruda) 
 
I’m sick of tray bakes, pies in the sky 
banquets, vol au vents, pastrami on rye 
I want delectable. I want something else 
So, here’s a dish I created myself 
 
I am at the table surrounded by cooks 
in tall white hats, holding meat hooks  
They are going to make merry with my insides 
and prepare an andouillette stuffed with spice 
 
They cut a deep incision above my bottom 
Turn my intestine into one big sausage 
The sous chefs add garlic, salt, wine and onion 
They truss me up to give me a final pummel 
 
I choose my head to be served as a main  
So out of my orifices, they squeeze my brain 
it spills from my ears, a grey mucous sauce 
crammed with crunchy bits, thick and coarse  
 
They whisk it with vigour and drizzle on my tongue 
itself yanked out of my jaw, and secured open 
by tiny cheese cocktail sticks staked into the gum 
My eyeballs are glazed and marinated in urine 
 
Thus, I am dished, an andouillette and a head 
wordless, stylish with a French vinaigrette 
they say I am served best with a little green gem 
and to toast my health, raise a glass of phlegm. 
 
Afters will be sweetbreads scored from my heart 
a selection of my stomach, chest and throat 
This is my offering, basic fare, honest food 
I’m happy to be sacrificed for the greater good. 
 
 
Andouillette is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are 7–10 cm in diameter. True andouillettes are rarely seen outside France and have a strong, distinctive odour coming from the colon.