FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA MASSENA
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is the name of a garnish served with small cuts of meat, tournedos steaks and fillets. It consists of artichoke hearts filled with thick and strips of poached beef bone-marrow.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
(Garniture pour tournedos et noisettes). Artichoke bottoms with a Sauce Perigueux or Bearnaise. Slices of marrowbone fat or truffle upon the tournedos or noisettes.
