Just to show the importance of ths subject matter in French cooking, we used this block in class yesterday instead of the individually wrapped supermarket version. The Chefs love to say 'in industry this is how we do things' .... sort of make a 'wannabe home cook' like me feel even smaller than I already am. Did I pledge the wrong fraternity? The recipe for the sorrel sauce in the salmon dish yesterday registers 260 ml of full cream AND 200 gm of butter .... hence the heavenly 'velvety' taste. I am sure Mimi Sham, my Dietitian, will have a word or two to say about this post. 
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