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
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