51.   Spoon the sauce onto the bread.

52.   Spoon the sauce over the chicken, sprinkle the chopped herbs on top, and serve.

53.   Spoon the sauce over the mussels and into the shells and serve immediately.

54.   Spoon butter sauce over tian, and serve.

55.   Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture.

56.   Spoon some sauce over birds and bulgur, and pass the rest.

57.   Spoon the sauce onto individual plates.

58.   Spoon the sauce over the chops.

59.   Spoon the sauce over the cooked fish and scatter the sliced olives over the top.

60.   Spoon the sauce over the ribs.