31.   Using fingertip and some of cornstarch mixture, moisten all edges of egg roll skin.

32.   When chicken is brown, add cornstarch mixture and remaining chicken stock.

33.   When sauce comes to a low boil, stir in a little of cornstarch mixture so sauce glazes food.

34.   Whip cornstarch mixture into yolks.

35.   Whisk in cornstarch mixture.

36.   Whisk in cornstarch mixture and cook, whisking, until mixture boils and thickens.

37.   Working with one square at a time, stir cornstarch mixture with a brush and film the surface with the paste.