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
Mani Peninsula castle "le Grand Magne". The terrain is mountainous and inaccessible. Until recent years many Mani villages could be reached only by sea. Today a narrow and winding road extends along the west coast from Kalamata to Areopoli, then south to Akrotainaro (the pointed cape, which is the southernmost point of continental Greece) before it turns north toward Gytheio. Another road, that is used by the public buses of the Piraeus - Mani line, which has existed for several decades, comes from Tripoli through Sparta, Gytheio, Areopoli and ends in the Gerolimenas port near Cape Matapan. Mani has been traditionally divided