81.   Add water to cover and bring to a boil over high heat.

82.   Add water to cover and place on stove over high heat.

83.   Add all remaining ingredients to pan and quickly reduce over high heat to a light sauce consistency.

84.   Add sesame oil to wok and heat over high heat until hot.

85.   Add shallots, hazelnuts and lemon juice and reduce over high heat until the liquid is slightly syrupy.

86.   Add sherry, ginger root and scallion, bring water to a boil over high heat and immediately turn the heat down to maintain a simmer.

87.   Add the ham hocks and stock and bring to a boil over high heat.

88.   Add the peas and broth and cook over high heat for several minutes, until the peas turn bright green and the sauce is somewhat reduced.

89.   Add the red wine and reduce by half over high heat.

90.   Add the stock and the salt and bring to a boil over moderately high heat.