Stir in 3 tablespoons of the butter and the pepper.

Stir in 2 tablespoons of the parsley, the salt and pepper.

Stir in the remaining water, the salt, three tablespoons of the olive oil and the pepper.

Stir in five tablespoons of the cream and continue cooking until warmed through, one to two minutes.

Add the sauce to the pan and stir in 2 tablespoons of butter.

Stir in 2 tablespoons of the chopped mint leaves and cook as above for 10 minutes.

When onions begin to dry out, stir in 2 tablespoons of the fish stock.

Stir in two tablespoons of butter and allow to cool to room temperature.

Beat the egg and stir in three tablespoons of milk.

Stir in three tablespoons of the brandy, the milk and cream.