Masséna is a French haute cuisine technique of garnishing a dish, typically beef, with rounds of poached marrow and tender artichoke bottoms, often with Béarnaise sauce.

Categories: Technique
Has applications: Tournedos Massénafr
Characteristic of: Haute cuisinefr
Contains: Artichoke Marrow
References:
A Guide to Modern Cookery; Escoffier, Auguste, 1907

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