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
L'Assiette au Beurre events, such as the great French general strike of September 1911. "L'Assiette au Beurre" is a periodical demanding an artistic point of view, and its production cost was significant from the outset. From 1910-1911, the production values suffered due to financial troubles. Joncières subsidized the magazine with his fortune in an attempt to keep the price to 50 centimes. The last issue of the first series, no. 594, came out on 12 October 1912. The first series comprised 593 numbers, excluding special issues. Joncières died in August 1920. Georges Anquetil revived "L'Assiette au Beurre" on 20 November 1921 in a