41.   In a saucepan, stir cornstarch mixture into pan juices, then stir in wine and beef broth.

42.   It is better to pour the pan juices into a fat-separating measuring cup and serve only the defatted juices as is.

43.   It may affect the flavor of the pan juices, but will do absolutely nothing to the turkey.

44.   Just puree and heat the peppers, whisking in cold butter and any pan juices.

45.   Lay the tuna slices on top of the mound of greens and drizzle the pan juices over the salad.

46.   Mix the flour with the remaining half cup of wine and when smooth, stir into the pan juices.

47.   Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro.

48.   Pass remaining pan juices in a sauceboat.

49.   Pour off any pan juices.

50.   Pour the pan juices into a large saucepan.