61.   In a large saucepan, heat oil over moderate heat.

62.   In a large, heavy skillet, heat remaining butter plus the oil over moderate heat.

63.   In a medium skillet over moderate heat, heat olive oil until hot.

64.   In heavy kettle, cook bacon over moderate heat, stirring until crisp.

65.   In small saucepan, over moderate heat, melt creme.

66.   In small saute pan, combine stock and white wine and reduce by half over moderate heat.

67.   Ladle in the stock gradually over moderate heat until all the liquid is absorbed and the rice is thick, creamy and tender.

68.   Melt lard in a large, deep saucepan or Dutch oven over moderate heat.

69.   Melt the butter in a saucepan over moderate heat.

70.   Melt butter or margarine in a large heavy skillet over moderate heat.