1.   No constant stirring over a flame while adding broth, little by little.

2.   As the liquid evaporates or is absorbed into the rice, more broth is added and the cook continues to stir.

3.   Add additional broth, if necessary, to keep the lower quarter of the roast submerged.

4.   Add broth and beaten egg.

5.   Add broth as needed to cover the meat and fruit.

6.   Add broth from the original saucepan, and cook and stir over medium heat until sauce becomes semiclear and thick.

7.   Add broth to thin sauce to desired consistency.

8.   Add cooking broth and puree until smooth.

9.   Add more broth as necessary to keep mixture from scorching.

10.   Add the broth and blanched garlic.