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
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