1.   Boil briefly, adding the remaining thyme, and season with salt and pepper to taste.

2.   Add bay leaf and remaining thyme sprig.

3.   Add remaining thyme, garlic, bay leaf and peppercorns, gently pushing them down into the eggplant.

4.   Add the chicken, pasta, carrots, and remaining thyme.

5.   Add bay leaf, remaining thyme, liquid from cooking ribs and remaining chicken stock.

6.   Brown one side well, turn and place remaining thyme on top of each steak.

7.   Decorate with remaining fresh thyme.

8.   Lay remaining thyme and tarragon and remaining garlic on centers of each of loin.

9.   Layer in the remaining chops and top with the remaining thyme.

10.   Scatter with remaining thyme.