Tournedos Massena
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 215. The excerpt below is the record exactly as published.
TOURNEDOS MASSENA Season the tournedos and fry them in butter; dish them on fried crusts of the same size, and, in the middle of each tour- nedos, set a large slice of poached marrow. Surround with a row of small artichoke-bottoms, garnished with very stiff Béarnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.