51.   Add the water and bring to a boil over high heat.

52.   Add the wine and cook over high heat until reduced by half.

53.   Add wine to pan and cook, over high heat, scraping any brown bits from the bottom of the pan.

54.   Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits.

55.   Add broth or water and bring to a boil on high heat.

56.   Add butter and a few tablespoons of cooking water to pot and place over medium high heat.

57.   Add chicken stock and cook over high heat until all liquid is absorbed.

58.   Add cream and cook over high heat until thick enough to coat a spoon.

59.   Add ground beef and cook over high heat, breaking any large lumps into small pieces.

60.   Add nuts to skillet over high heat, and cook, stirring, a minute or two, until dark brown.