Albufera sauce

Albufera sauce (fr. 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]

Parmentier of duck confit with pan-fried foie gras and Albufera sauce

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
  1. 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.].
  2. "83 Sauce Albuféra from Le Guide Culinaire by Auguste Escoffier". app.ckbk.com. Retrieved 2020-10-16.
  3. reluctantgourmet (2019-10-14). "Sauce Supreme Recipe - A Classic French Sauce You Can Make at Home". The Reluctant Gourmet. Retrieved 2020-10-16.
  4. 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.].
  5. Gringoire, Théophile Auteur du texte; Saulnier, Louis Auteur du texte (1923). Le répertoire de la cuisine (3e édition) / Th. Gringoire et L. Saulnier.
  6. Auguste Escoffier (1907), Le Guide culinaire
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