11.   Add onion mixture to corn bread and blend well.

12.   Add onion mixture, including butter in which vegetables were cooked.

13.   Add to onion mixture and mix gently.

14.   Add remaining cream, and more if necessary, so that cream is visible along outer edges of onion mixture.

15.   Add the onion mixture, thyme, rosemary and lamb shank to the stockpot.

16.   Add them to onion mixture, stir well, pour in reserved milk, and keep stirring.

17.   Briefly reheat onion mixture and season to taste with salt and pepper.

18.   Briefly reheat the onion mixture, add the noodles to the skillet, toss gently and serve.

19.   Combine onion mixture, bread crumbs, beef, veal, pork, ginger, egg, nutmeg, pepper flakes, salt and pepper in a large bowl.

20.   Combine the rice with the onion mixture and the ham.