There are two interpretations of what an “À la Madeleine” dish is.
One involves artichokes, egg yolks, white beans and Soubise sauce. The beans are cooked and mashed with egg yolk and butter, then put in small dishes which in turn are cooked in a bain marie for an hour. The bean purée is served with cooked artichokes and thick Soubise sauce. It is used as an accompaniment to meat, particularly ham.
The second interpretation is a thin sauce, which has medieval undertones to it because bread is used as the thickener. It consists of a few breadcrumbs, two shallots (shredded), butter, a teaspoon of vinegar, and two tablespoons of consumé, seasoned with salt and pepper, which is simmered.