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
Petit-Beurre the nutritional intake are the following: When designing the Petit Beurre, Louis Lefèvre-Utile was quickly copied by his competitors. He then set up a rather virulent advertising company in which he renamed his biscuit the "Véritable Petit Beurre" or "True Petit Beurre". After many years, he manages to impose the basic recipe, without chemical additives, reducing the number of competitors. Another sweet butter biscuit produced in France is known as the "Petit beurre with Lorient sea salt.” In 1891, at Hanover in Germany, the Bahlsen company began making a "Butterkeks" (butter biscuit very similar to the French "Petit Beurre") called