71.   Repeat with remaining butter and scallops.

72.   Reheat and stir in the remaining butter and the vinegar.

73.   Repeat with remaining butter, oil and veal.

74.   Repeat with the remaining butter and cakes.

75.   Return puree to saucepan, and add remaining butter a little at a time.

76.   Repeat process with remaining butter and gnocchi.

77.   Saute the onion in the remaining butter in a medium skillet until tender.

78.   Reserve remaining butter at room temperature.

79.   Scatter the top with the remaining butter, salt, pepper, sage, maple syrup and cream.

80.   Season again, and dot with remaining butter.