Albufera sauce
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Albufera sauce (French: sauce Albuféra) is a daughter sauce of French cuisine. It is based on a suprême sauce,[1][2] which itself derives from the mother sauce velouté.[3][4][5]
Escoffier shares a recipe in Le Guide culinaire which consists of a base of suprême sauce to which is added meat glaze in order to lend the latter an ivory-white tint which characterizes it. It is served chiefly with poultry and sweetbreads.[6] Louis Gabriel Suchet (1770–1826), one of Napoleon's generals and Marshal of France for a time, was named duc d'Albufera after a lake near Valencia, Spain, to mark his victory there during the Peninsular War. Marie-Antoine Carême created several dishes in the duke's honor, including duck, beef, and the sauce that accompanies this chicken.
References
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- ↑ Auguste Escoffier (1907), Le Guide culinaire
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