1.   Strain sauce, return to pan, and add chicken livers and parsley.

2.   Strain the sauce through a fine-mesh sieve and pour into a sauce boat.

3.   Strain the sauce through a sieve.

4.   Bring to a boil, skim off the fat, and strain the sauce through a sieve.

5.   Cook the apples with the skins on and strain the sauce to get the best pink color.

6.   I strain the sauce, but the mild pepperiness still comes through.

7.   If desired, strain the sauce.

8.   Kalt strains the sauce before serving it, for an elegant presentation.

9.   Remove from heat and strain sauce through a fine sieve into a clean saucepan.

10.   Return strained sauce to pot, and return to heat.