41.   Blend all ingredients in a small bowl, using an electric mixer.

42.   Blend sauce until smooth and transfer to a small bowl.

43.   Blend cornstarch and water in a small bowl.

44.   Blend in the parsley and serve this sauce spooned onto the meat, or from a small bowl to add to individual portions.

45.   Break an egg into a small bowl, then gently slide the egg into the water.

46.   Add the boiling water to the bulgur wheat in a small bowl and let sit for about an hour.

47.   After onion is done, place onion in small bowl.

48.   Again, what was served were three in-shell eggs nestled into a small bowl.

49.   Allow to cool on a wire rack and then spoon into small bowls or saucers and serve.

50.   But what one notices as much is the gleam of the small yellow bowls they hold, a thread of gold in the surging mass of black and white.