What is Albufera sauce?
'''Albufera sauce''' (known in French as '''''Sauce Albuféra''''') is a minor sauce whose [[mother sauce]] is [[velouté]]. It was probably created by Antonin Careme, to accompany [[Poularde Albufera]], which he also created. It was named in honour of the [[Louis Gabriel Suchet|Duke of Albufera]]. [[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.<ref>[[Auguste Escoffier]] (1907), ''[[Le Guide culinaire]]''</ref> ==References== {{reflist}} {{Food-stub}} [[Category:Dishes named after people]] [[Category:Sauces]]