41.   Pour the remaining sauce over the top.

42.   Pass the remaining sauce separately.

43.   Pour all the remaining sauce over, smoothing the top, and sprinkle with the remaining cheese.

44.   Put the rolled enchiladas on top of the sauce, folded side down, and cover with the remaining sauce.

45.   Pour remaining sauce and any leftover cheese over enchiladas.

46.   Pour remaining sauce over shrimp and lemon.

47.   Repeat with remaining sauce mixture, another cup of pork broth and remaining chilies.

48.   Remove fennel and scallions from oven and serve with lamb and remaining sauce on the side.

49.   Reserve remaining sauce to serve with the ribs.

50.   Remove garlic clove and garni, and return remaining sauce in the casserole to low heat.