Masséna: “Massena” (*) is, in classic cuisine, the name of a preparation of sautéed tournedos or hazelnuts of lamb, deglazed with Périgueux sauce, accompanied by artichoke hearts and garnished with strips of beef marrow poached. The artichoke bottoms also serve as a support for soft-boiled eggs or poached Masséna eggs, sauced with béarnaise and also topped with a strip of marrow.(*) Victor Masséna, Duke of Rivoli and Prince of Essling, born in Paris on January 14, 1836 and died on October 28, 19...
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