1.   When the flames die out, transfer the rabbit to a plate.

2.   The flame died down abruptly, the bronze head cooled into quietness.

3.   Blow out flames when meringue begins to singe if flames do not die out before.

4.   After the flames die out, whisk in the creme fraiche over low heat.

5.   Cook until the flames die down, and then add the wine and cook until all the liquid in the pan is almost dry.

6.   Let flames die down, then transfer claws and medallions to a plate, leaving bodies in pan.

7.   Pour brandy over fruit and flame carefully, tossing until flames die out.

8.   Swirl the pan until the flames die out.

9.   The flame will die down with stirring.

10.   The flames slowly died, and were out completely about noon.