81.   If necessary, reheat the sauce, stirring until the caramel is completely dissolved and the sauce is hot.

82.   If the sauce is not as thick as you would like, place it back on the burner over high heat and reduce to the desired consistency.

83.   If chicken has given off a lot of liquid and the sauce is thin, raise heat and boil sauce down until it has thickened to desired consistency.

84.   If it is too pale, the sauce will be light in flavor as well.

85.   If sauce has been prepared ahead of time, additional mussel liquid may be desired.

86.   If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done.

87.   In a medium-sized saucepan, combine all ingredients over low heat and stir until sauce is melted and smooth.

88.   If the sauce is too thick, add more broth.

89.   If the sauce is too thin when the pork is done, cook uncovered until it thickens.

90.   If the sauce is very thick, add a bit more stock, but be careful, the sauce will thin out when the potpies are baked.