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
L'Assiette au Beurre no clear anarchist theme to the content, the first issue's tone is fiercely satirical and disrespectful of institutions and the affluent; a trend that increased in later editions. At inception, "L'Assiette au Beurre" contained no advertising in its body, but was circulated with a 4-page insert, showcasing Sigismund periodicals and literary productions, as well as editions of classic books, to be purchased directly or through a subscription. Starting with the fourth issue's cover, the graphic presentation was changed to emulate that of a newspaper. Such typographical variation was quite unusual in the media of the day, though "Cocorico" had previously