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
Ganesh Kumar Mani degree of MS in general surgery from the same institution in 1975. Subsequently, he joined the Christian Medical College and Hospital, Vellore, passed MCh in cardiothoracic surgery in 1979 and the next year, in 1980, passed MNAMS in cardiothoracic and vascular surgery from the National Academy of Medical Sciences. Mani is reported to have performed 500 consecutive bypass surgeries with zero mortality rate, with an overall reduction in the morbidity rate of the hospital he worked for, down to one percent from the earlier 20 percent. He is considered as a pioneer of a technique known as "Beating Heart Coronary