| 31. | Pour in the brine, making sure it covers the turkey.
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| 32. | Pour in sherry and boil, scraping up any pan drippings.
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| 33. | Pour in puree, and twist cloth to squeeze out puree.
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| 34. | Then you can pour in vermiculite, which is easily poured.
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| 35. | Pour in the wine; cover and turn down the heat.
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| 36. | When the oil is hot, pour in the egg mixture.
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| 37. | Pour in remaining broth and tomatoes, spinach leaves and carrot.
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| 38. | Place in a large nonreactive container; pour in chilled liquid.
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| 39. | Pour in oil, vinegar and vanilla and stir to combine.
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| 40. | As foreign competition pours in, many will go belly up.
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