Beurre

It is called a Beurre Hardy, which is an heirloom pear that is otherwise known as a French Butter Pear.

Curing a cold with wild mushroom soup Michele 2005

It is called a Beurre Hardy, which is an heirloom pear that is otherwise known as a French Butter Pear.

More fruit and melty cheese... Michele 2005

While young and beautiful New Yorkers nibbled at petite plates, Chef ate his way through roasted foie gras, cured kingfish with a crème fraiche, seared scallops with a caviar Beurre blanc and more, talking above the din about his East-meets-West culinary influences.

Perry Garfinkel: A Chef Searches For The Soul Of Indian Cuisine Perry Garfinkel 2011

Found on Maxi Glob blog the Petit Beurre Coushion is really cute small home accessory.

Stump Stools by Cumulus Project 2010

The last dish I was lucky enough to see before I left, course three, was a Homemade Tagliatelle Topped with a Poulet Foie and Truffle Beurre Blanc.

Stopped By The Wine Maker’s Dinner at Per Bacco… | WindsorEats.com FoodBlog 2009

While young and beautiful New Yorkers nibbled at petite plates, Chef ate his way through roasted foie gras, cured kingfish with a crème fraiche, seared scallops with a caviar Beurre blanc and more, talking above the din about his East-meets-West culinary influences.

Perry Garfinkel: A Chef Searches For The Soul Of Indian Cuisine Perry Garfinkel 2011

Guillaume de Beurre was a master among master masons.

ARS DRACONIS • by Jens Rushing 2008

Beurre blanc - literally translated as "white butter" and meant to describe a rich hot butter sauce made with French precision involving vinegar and wine - was cherished as the supreme indulgence.

Srinivasan Pillay: Lessons to Learn from 'Julie and Julia' 2009

Beurre mani is one way we can regulate the consistency of liquids that add flavor and juiciness to our food.

Ratio Michael Ruhlman 2009

Tender fish can be shallow poached in a saut pan for several minutes, removed from the pan, the heat turned on high to reduce the sauce, and adding some herbs, lemon juice, and some butter or, for thickening, beurre mani, Beurre Mani and Slurry.

Ratio Michael Ruhlman 2009