Albufera sauce (French: sauce Albuféra) is a daughter sauce of French cuisine. It is based on a suprême sauce, which itself derives from the mother sauce velouté.
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.Auguste Escoffier (1907), Le Guide culinaire 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.
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