31.   Divide the lettuce among serving plates, then top each with a stuffed tomato.

32.   Drain the slices and divide among serving plates.

33.   Fold the nuts into the escarole and, if it has a lot of water, use a slotted spoon to distribute it onto serving plates.

34.   Fluff the couscous with a fork, divide among serving plates and top with the chops.

35.   Fill and garnish with strawberries and whipped cream on serving plates.

36.   Holding mold firmly in place, jerk sharply to release aspic onto serving plate.

37.   If individual gratin dishes are unavailable, use one large, heat-proof dish and spoon gratin out onto individual serving plates.

38.   If using ramekins, run a knife around the sides and, using tongs, invert onto serving plates.

39.   Immediately invert cake pan on to serving plate.

40.   In Spain, percebes are sometimes served raw but are usually steamed briefly, heaped on serving plates and eaten much like steamers.