41.   Serve at once on individual plates with Salsa Verde spooned over top.

42.   Serve hot on individual plates or in a towel-lined basket with chile preserves and a cup of coffee.

43.   Serve on individual plates.

44.   Serve the pudding warm, spooned onto individual plates, with a few tablespoons of the sauce poured over each.

45.   Slice into thick slices, and place on individual plates.

46.   Spoon onto individual plates and garnish with chives and chervil.

47.   Spoon sauce on individual plates and fish rolls on the sauce.

48.   Spoon onto individual serving plates.

49.   Spoon cream sauce into center of individual plates.

50.   Spoon the sauce onto individual plates.