81.   Pour the raspberry mixture over the top, cover and place over moderate heat until the mixture comes to a boil.

82.   Put over moderate heat and gradually bring to a gentle simmer.

83.   Preheat a large griddle over moderate heat.

84.   Reheat over moderate heat, stirring in enough bean cooking liquid to achieve the consistency of a thin soup.

85.   Preheat the comal or griddle several minutes over moderate heat.

86.   Return it to the pot, add the half-and-half and reheat over moderate heat, thinning as needed with additional stock.

87.   Return the clean skillet to moderate heat.

88.   Reheat over moderate heat, thinning, if desired, with additional stock.

89.   Return the mixture to the pot and place over moderate heat.

90.   Return the skillet to moderate heat and add the red wine vinegar.