Serve with the hot mayonnaise (see following recipe), if desired.

Add the parsley and serve immediately with rice Creole (see recipe).

Carefully place the pastry round over the fruit in the skillet (see recipes).

Use the carcasses to make a rich pheasant stock (see recipe).

To serve, spoon polenta (see recipe) onto six individual plates.

Spoon sauce over chicken and serve with Oriental rice (see recipe).

Split, but do not quarter the lobster (see recipe for pan roasting).

The pork can be served with glazed carrots (see recipe) and wild rice.

A herb loaf (see recipe) goes well with melon salad.

Cut off a piece of pita in order to open it, about 1-inch deep, add one hamburger and salsa (see recipe below).