Albufera sauce

Albufera sauce (fr. Sauce Albuféra) is a small compound sauce. It has as its base the mother sauce (or leading sauce) velouté. Escoffier gives 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.[1]

References

  1. ↑ Auguste Escoffier (1907), Le Guide culinaire
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