61.   Serve hot, with pan juices.

62.   Serve immediately pouring any pan juices over fish.

63.   Serve immediately, spooning the pan juices over the fish and some rice or boiled or baked potatoes.

64.   Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or hot toast.

65.   Serve with pan juices and vegetables.

66.   Serve with slices of white bread, spooning pan juices over top.

67.   Serve chicken, garnished with mint leaves, and pass the pan juices separately.

68.   Slice the tenderloin and serve with the pan juices.

69.   So did the lighter-than-air veal sweetbreads, framed simply by pan juices and baby vegetables.

70.   Stir the mustard into the pan juices and add salt and pepper to taste.