51.   Add oil and saute lamb until it is brown on both sides.

52.   Add oil in a drizzle with blades running, and blend or process until mixture emulsifies.

53.   Add oil in a thin stream, whisking constantly.

54.   Add oil to a crepe pan.

55.   Add oil to yolks and slowly mix in the flour until all is incorporated.

56.   Add oil, and cook potatoes, turning often to brown on both sides.

57.   Add remaining oil, and immediately add shrimp, tossing at once to coat.

58.   Add remaining oil, then shrimp.

59.   Add the gizzards to the casserole, add enough oil to cover, and place the casserole, covered, in the oven.

60.   Add the oil and shake again to blend.