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
Bhai Mani Singh and five other Khalsas to Amritsar with instructions to take possession of the Harmandir Sahib. Bhai Mani Singh was appointed Granthi of the Harmandir Sahib and Jathedar of the Akal Takhat. Mani Singh thus became the third Granthi of the Harmandir Sahib, after Baba Buddha and Bhai Gurdas. Apart from Kirtan Singing of hymns from the Granth Sahib, Bhai Mani Singh used to do Katha (Exposition of Gurbani) which became a very popular daily feature. Rahit Maryada was propagated and arrangements were made for administering Pahul (initiation) to new converts to the Khalsa fold. As a result of Bhai Mani