111.   Place each egg half into the simmering sauce, adding a few tablespoons of water if the sauce is very thick and threatens to burn.

112.   Pad Thai sauce is available in Asian markets or specialty food stores.

113.   Puree in blender until sauce is smooth and brilliant green.

114.   Puree the sauce in the blender until the onions and chipotles are incorporated and the sauce is fairly smooth.

115.   Puttanesca sauce may well be the original working cook recipe.

116.   Raise the heat to high and stir with a wooden spoon until the sauce is smooth and thick.

117.   Reduce the heat to medium and whisk the butter, one piece at a time, until all the butter has melted and the sauce is thick.

118.   Pureed, the resulting sauce was deep brown, mahogany colored, and stunningly complex.

119.   Rabbit sauce piquant is a regional favorite, a Deep South spin on the wine-blessed rabbit stews enjoyed in the rustic French countryside.

120.   Remove chicken, and if sauce is too thin, boil down to thicken.