Chapter XII · Eggs · No. 425
425—Poached Eggs Masséna
Heat some medium-sized artichoke-bottoms in butter. Slightly hollow them, if necessary, and garnish each with a tablespoonful of Béarnaise sauce. Place an egg, coated with tomato sauce, upon each artichoke-bottom; then place a slice of poached marrow upon each egg, and a little chopped parsley upon each slice of marrow.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 425, p. 171. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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