Cabaret (English pronunciation: /kæbəˈreɪ/) is a form of entertainment featuring music, song, dance, recitation or drama. It is mainly distinguished by the performance venue, such as in a restaurant, pub or nightclub with a stage for performances. The audience, often dining or drinking, does not typically dance but usually sits at tables. Performances are usually introduced by a master of ceremonies or MC (sometimes spelled emcee in the U.S.). The entertainment, as done by an ensemble of actors and according to its European origins, is often (but not always) oriented towards adult audiences and of a clearly underground nature. In the United States, striptease, burlesque, drag shows, or a solo vocalist with a pianist, as well as the venues which house such events, are often advertised as cabarets.
The word cabaret was first used in 1655. It is derived from tavern probably from M.Du. cambret. The word cabaret came to mean "a restaurant or night club" by 1912.
"Cabaret" is the title song from the 1966 musical of the same name. It is sung by the character Sally Bowles. The music was composed by John Kander and the lyrics by Fred Ebb.
NorthJersey explains Michelle William's interpretation of the song in relation to the musical's plot:
AllMusic said the 1972 film "contains some definitive Minnelli performances, particularly her rendition of the title song". The Guardian described it as "the hardest scene in the show, so shopworn as to have long ago collapsed into kitsch". Broadway World wrote Michelle Williams' "version of the title song has a wrenching, dead-eyed quality that hauntingly undercuts its light lyrics." It has been described as "stirring", "devastating", and "jaunty".
When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid.
Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, turkey, or fish. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.