1395 Oeufs Masséna

Name: Oeufs Masséna
Cuisine: France
Ingredients: bone marrow; artichoke bottoms; tomato sauce; eggs; parsley; artichoke bottoms; butter

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Poached or Soft-boiled

Prepare some large artichoke bottoms, hollowing out the base a little more than usual; reheat in butter and fill with thick Sauce Béarnaise. Coa