Œufs Masséna (Eggs on Artichoke Bottoms with Béarnaise, Tomato Sauce and Marrow)

Name: Œufs Masséna (Eggs on Artichoke Bottoms with Béarnaise, Tomato Sauce and Marrow)
Cuisine: France
Ingredients: Large artichoke bottoms; Butter; Sauce Béarnaise; Eggs; Sauce Tomate; Beef marrow; Parsley

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Large artichoke bottoms
Butter
Sauce Béarnaise
Eggs
Sauce Tomate
Beef marrow
Parsley

Instructions

Heat the large artichoke bottoms in butter and hollow them slightly.
Garnish them with thick sauce Béarnaise.
Coat the poached or soft-boiled eggs with sauce Tomate and arrange them on the artichoke bottoms.
Place a round of poached marrow on each egg.
Set a small pinch of chopped parsley on each round of marrow.