21.   Dissolve cornstarch into the water and stir into cocoa and sugar until it is a smooth paste.

22.   Dissolve the cornstarch with the dark rum until it becomes a smooth paste and add to the simmering sauce to thicken it.

23.   For a smooth paste, process in a food processor, or simply stir with a spoon, mashing it a little.

24.   For a smooth paste, add the oil in a steady stream through the feed tube with the motor running.

25.   Gradually stir flour mixture into onion mixture until a smooth thin paste forms.

26.   Heat the olive oil and stir in the mustard until you have a smooth paste.

27.   In a small bowl, gradually add half-cup broth to flour, stirring constantly to form a smooth paste.

28.   In a medium saucepan over low heat, melt butter and gradually whisk in flour to make smooth paste.

29.   In a food processor, blend cheese, port and cream to a smooth paste.

30.   In a small cup, blend cornstarch thoroughly with Pernod to make smooth paste, and pour into yogurt-ricotta mixture.