Beurre Maître d'Hôtel during the last few minutes of cooking. It may be used in the place of a sauce, and a small amount can significantly add to a dish's overall flavor. Beurre Maître d'Hôtel is used as an ingredient in Chateaubriand sauce, which is sometimes used in the preparation of Chateaubriand steak. The butter is used in the last stage of the sauce's preparation, whereby after the sauce is strained, it is finished with Beurre Maître d'Hôtel. Chopped tarragon may also be added to the sauce during this last preparation stage. Beurre Maître d'Hôtel Beurre Maître d'Hôtel, also referred to as Maître
Mani Jewel Mani Jewel A Mani Jewel () refers to any of various jewels mentioned in Buddhist literature as either metaphors for several concepts in Buddhist philosophy or as mythical relics. The word "mani" is simply Sanskrit and Pali for "jewel", so the phrase "Mani Jewel" is in one sense redundant. However, the Mani Jewel metaphors were significantly expanded in Chinese language texts in which it was also called by essentially the same redundant name "móní zhū", where the first two characters (摩尼, móní) are the transcription of "mani" and the third character (珠) is its Chinese translation, "jewel". The English phrase