21.   A minute later, add as many chicken pieces as will fit without crowding, skin side down.

22.   A much better technique is to set the tomato stem side down without cutting it.

23.   A minute later, add goose pieces, skin side down.

24.   A split chicken is placed in one of them, skin side down.

25.   Add chicken, breast side down, submerging completely, adding more water to submerge if necessary.

26.   Add chicken, skin side down.

27.   Add enough brioche slices, sugared side down, to fill the pan.

28.   Add the chicken, skin side down, and reduce the heat to medium-high.

29.   Add chicken, skin side down, and turn heat to medium.

30.   Add fish, skin side down, to stock with fish sauce and tomatoes.