21.   Strain through a very fine sieve, discarding solids.

22.   Strain and discard solids.

23.   Strain and discard the solids.

24.   Strain braising liquid, discarding solids.

25.   Strain sauce, discarding solids.

26.   Strain the reduced chicken stock into the flour-butter mixture, discarding the solids.

27.   Strain the stock, discarding the solids.

28.   Strain, and discard the solids.

29.   Strain, discarding solids.

30.   Discard solids.