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 Jewel a Mani Jewel with infinite facets. Each individual Mani Jewel reflects every other Mani Jewel in the same way that any individual being or phenomenon is indistinguishable from the whole or noumenon due to their fundamental interconnectedness. The Lankavatara Sutra, the Sutra of Perfect Enlightenment, and the Surangama Sutra all used the Mani Jewel as metaphors for Buddha-nature. In these sutras, a transparent Mani Jewel within us changes colors depending on the conditions around us, representing the five skandhas. The Mani Jewel itself represents each being's Buddha-nature, but because of the three poisons of ignorance, attachment, and aversion, a being