Garniture à la Masséna (for Noisettes and Tournedos)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 medium or small artichoke bottoms
- sauce Béarnaise
- 10 wide rounds of very fresh marrow
- consommé
- Sauce Tomate
Instructions
- Cook the artichoke bottoms and garnish each with tightened sauce Béarnaise.
- Cut wide rounds of very fresh marrow and poach them in consommé.
- Arrange the artichoke bottoms and the marrow around the noisettes or tournedos and serve with Sauce Tomate.