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
Lost in the mall technique Lost in the mall technique The "Lost in the Mall" technique, or the "lost in the mall" experiment, is a memory implantation technique used to demonstrate that confabulations about events that never took place – such as having been lost in a shopping mall as a child – can be created through suggestions made to experimental subjects. It was first developed by Jim Coan, an undergraduate student of psychologist Elizabeth Loftus as support for the claim that it is possible to implant entirely false memories in people. The technique was developed in the context of the debate about the existence