81.   Spoon into serving dishes and refrigerate until serving time.

82.   Spoon into serving dishes.

83.   Stuff each with filling and place on serving dish.

84.   Teriyaki-style dishes are frequently served at room temperature in Japan, and Cornish hens cooked this way are perfectly suited to that treatment.

85.   The caterer was the only place that would not charge extra for serving Korean dishes.

86.   The dish is served with pasta so that none of the delicious mustard and rosemary sauce will go to waste.

87.   The dish is often served for breakfast, accompanied by green onions and green peppers.

88.   The dish is served home style, a heaping snowbank of pasta, tossed with winter vegetables and shredded lamb, redolent with thyme.

89.   The dish is served with butter, lemon wedges and coleslaw.

90.   The dish is then served around a heap of peppered greens.