Divide the cheese among the bowls, sprinkle with the ground pepper and pour the boiling stock on top.

Both are based on a simple principle: eggs coagulate when dropped into boiling stock or water.

Slowly stir the polenta into the boiling stock.

Pour the boiling stock and onion mixture over them, and mix well.

Add the onions and potatoes to the boiling stock, cover and bring the stock back to a boil.

Add a little boiling stock and mix well.

Sauté for 3 minutes, and stir in boiling stock.

Customers use a common container containing boiling stock to personally cook their satay.

Add the boiling stock to the rice, and bring to the boil.

Add the boiling stock and stir until the gelatin is dissolved.