Beurre monté including as a sauce, as an ingredient for other sauces, as a poaching medium, or as a resting medium for cooked meat. In order to make a "beurre monté", boil a very small quantity of water, i.e. 15–60 mL (1–4 tablespoons). Once water has come to a boil, turn the heat down and start whisking the cold butter into the water, one or two chunks at a time. Add more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. Continue adding butter while whisking until one has the desired quantity
Mani Jewel in which he compares the four contemporary Zen schools: the Northern School, the Ox Head School, the Hongzhou school and the Heze school. He accomplishes this by comparing how each school would interpret the Mani Jewel metaphor used in the Sutra of Perfect Enlightenment discussed above. According to Guifeng, the Northern School would believe in a fundamentally pure Mani Jewel that must be cleaned to reveal its purity; the Ox Head school would perceive both the color reflections and the Mani Jewel itself as empty; the Hongzhou school would say that the blackness covering the Mani Jewel is the Jewel