Chapter XV · Relevés and Entrées · No. 1107
1107—Tournedos Masséna
Season the tournedos and fry them in butter; dish them on fried crusts of the same size, and, in the middle of each tournedos, set a large slice of poached marrow.
Surround with a row of small artichoke-bottoms, garnished with very stiff Béarnaise sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1107, p. 370. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →