51.   Add a little chicken stock until puree is a creamy consistency.

52.   Add beer and chicken stock.

53.   Add chicken stock and again reduce by half.

54.   Add chicken stock and bring to a boil, then add rice, salt, oregano, and cumin.

55.   Add chicken stock and butter and whisk until smooth, hot and butter is melted.

56.   Add chicken stock, and bring to a boil.

57.   Add chicken stock, and season with salt and pepper to taste.

58.   Add just enough chicken stock to make a thick but fluid sauce.

59.   Add lemon, whole parsley, bay leaf, dry mustard, peppercorns, cardamom, coriander and chicken stock.