1510 Omelette Masséna

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff the omelette with 25 g (1 oz) finely sliced artichoke bottoms sautéed in butter and mixed with 1tbs Tomato Sauce. Place 2 nice slices of poached bone marrow coated with Meat Glaze on top of the omelette and surround with a cordon of Sauce Béarnaise.