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 Krishnaswami of India" held in the then Soviet Union (1989) and in Germany (1991). She has rendered numerous music concerts both within India and in many other countries. She was a visiting Faculty at San Francisco University for a short period. Mani Krishnaswami was the "Asthaana Vidhwan" at Tirumala Tirupati Devasthanams. "Soundarya Lahari" rendered by Mani Krishnaswami is considered by carnatic music connoisseurs as a musical treasure. She rendered Desikar's "Achuta Satakam" in the ancient Prakrit language and set it to music. A well-known music critic "Subbudu" commended her voice as golden and mellifluous. Mani Krishnaswami died on 12 July 2002