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
Petit-Beurre it has a hyphen and when it is plural Petit-beurre is often misspelled. It is known in Anglo-Saxon countries as the French Petit Beurre and is called "Petibör" in Turkey. Le Petit Beurre LU was invented by Louis Lefèvre-Utile in 1886. A cookie cutter in the form of Petit Beurre was made on September 8, 1886. But Louis Lefèvre did not file the trademark "Petit Beurre LU" until April 9, 1888 to the Nantes Commercial Courts. They measure 65 mm long, 54 mm wide, and 6.5 mm thick for a unit weight of 8.33 g. The surface of the biscuit