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
Mani Damodara Chakyar Mani Damodara Chakyar Mani Damodara Chakyar (Māni Dāmodara Chākyār) (1946–) is a Kutiyattam and Chakyar Koothu artist in Kerala state of south India. He is a nephew and disciple of legendary guru "Nātyāchārya Vidūshakaratnam Padma Shri" Māni Mādhava Chākyār. He belongs to the great Mani Chakyar tradition of Koodiyattam and Chakyar koothu. He studied "Chakyar Koothu" and "Koodiyattam" in the traditional way for more than 30 years under the direct guidance of Māni Mādhava Chākyār. He has studied Sanskrit and Nātyasāstra in the traditional way. He holds a Master's degree in Sanskrit literature as well. He used to be high