Parmentier of duck confit with pan-fried foie gras and Albufera sauce
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.
^Escoffier, Auguste (1846-1935) Auteur du texte (1903). Le guide culinaire : aide-mémoire de cuisine pratique / par A. Escoffier ; avec la collab. de MM. Philéas Gilbert, E. Fétu, A. Suzanne... [et al.].{{cite book}}: CS1 maint: numeric names: authors list (link)
^"83 Sauce Albuféra from Le Guide Culinaire by Auguste Escoffier". app.ckbk.com. Retrieved 2020-10-16.
^reluctantgourmet (2019-10-14). "Sauce Supreme Recipe - A Classic French Sauce You Can Make at Home". The Reluctant Gourmet. Retrieved 2020-10-16.
^Escoffier, Auguste (1846-1935) Auteur du texte (1903). Le guide culinaire : aide-mémoire de cuisine pratique / par A. Escoffier ; avec la collab. de MM. Philéas Gilbert, E. Fétu, A. Suzanne... [et al.].{{cite book}}: CS1 maint: numeric names: authors list (link)
^Gringoire, Théophile Auteur du texte; Saulnier, Louis Auteur du texte (1923). Le répertoire de la cuisine (3e édition) / Th. Gringoire et L. Saulnier.
Albuferasauce (French: SauceAlbuféra) is a daughter sauce of French cuisine. It is based on a Suprême sauce, which itself derives from the mother sauce...
vol-au-vents filled with quenelles, cocks' kidneys, mushrooms and truffles in Albuferasauce. List of chicken dishes Auguste Escoffier (1907), Le Guide culinaire...
Cardinal Poultry velouté Suprême Albuféra Fish velouté Bercy Normande The sauce tomate described by Escoffier is a tomato sauce made with fatty salted pork...
cheese — the Serra da Estrela mountain range Albuferasauce — via the Duke of Albufera after the Albufera lagoon, eastern Spain Arroz a la valenciana —...
claim to be the birthplace of paella, it is usually considered native to Albufera and Ribera, just south of Valencia. It can be found in two main varieties...
white sauce, the pea and apple varieties, Coburg Soup (brussels sprouts and smoked bacon) and probably Albert Pudding. Poularde Albufera, AlbuferaSauce –...
it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of...
pan, with vegetables, and typically round-grain rice (often of the local albufera, arròs bomba, sénia varieties or similar) cooked to absorb the water and...
leading to popular dishes like all i pebre (fish stew), typical of the Albufera. The desserts in this region include coffee liqueur, chocolate Alicante...
Samaritanes. There are some lagoons such as the Monte Alto, Portezuela and Albufera Salinitas. As the vicinity is placed in a subduction zone, it is prone...
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