61.   Spoon the sauce over.

62.   Stir in a tablespoon of butter and some salt and pepper and spoon the sauce over the sliced meat.

63.   This sauce can be spooned over ice cream, to accompany cake or chocolate crepes.

64.   Top with the chicken, then spoon the sauce over all.

65.   To serve as a first course or vegetable side dish, transfer to warmed shallow soup bowls, spooning sauce over artichokes.

66.   To serve, divide chops among plates and spoon the sauce, olives and capers over the top and around the sides.

67.   We place them in a square with the sauce in the middle, but you can fan them out or line them up and spoon the sauce over them.