Beurre manié Beurre manié Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour, but which is cooked before use. Beurre manié is also used as
Ganesh Kumar Mani degree of MS in general surgery from the same institution in 1975. Subsequently, he joined the Christian Medical College and Hospital, Vellore, passed MCh in cardiothoracic surgery in 1979 and the next year, in 1980, passed MNAMS in cardiothoracic and vascular surgery from the National Academy of Medical Sciences. Mani is reported to have performed 500 consecutive bypass surgeries with zero mortality rate, with an overall reduction in the morbidity rate of the hospital he worked for, down to one percent from the earlier 20 percent. He is considered as a pioneer of a technique known as "Beating Heart Coronary