61.   Pour remaining butter over berries.

62.   Pour the remaining melted butter onto the dough and use a brush to butter the dough completely.

63.   Place the biscuits on the baking sheet and generously brush the tops with the remaining melted butter.

64.   Pour remaining butter carefully over each vegetable piece and into pan.

65.   Remove chicken and add remaining butter and oil to the pan.

66.   Remove from heat, brush surface with remaining butter and place saucepan in bowl of ice water to cool down the mixture.

67.   Remove skillet from heat and add lemon juice, capers, parsley and remaining butter.

68.   Reduce the heat to medium, and whisk the remaining butter into the stock.

69.   Repeat with remaining butter, oil and mushrooms.

70.   Remaining butter can be wrapped and refrigerated or frozen.