Albufera sauce explained

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.

Notes and References

1. Book: Escoffier, Auguste (1846-1935) Auteur du texte. Le guide culinaire : aide-mémoire de cuisine pratique / par A. Escoffier ; avec la collab. de MM. Philéas Gilbert, E. Fétu, A. Suzanne... [et al.]]. 1903. EN.
2. Web site: 83 Sauce Albuféra from Le Guide Culinaire by Auguste Escoffier. 2020-10-16. app.ckbk.com. en.
3. Web site: reluctantgourmet. 2019-10-14. Sauce Supreme Recipe - A Classic French Sauce You Can Make at Home. 2020-10-16. The Reluctant Gourmet. en-US.
4. Book: Escoffier, Auguste (1846-1935) Auteur du texte. Le guide culinaire : aide-mémoire de cuisine pratique / par A. Escoffier ; avec la collab. de MM. Philéas Gilbert, E. Fétu, A. Suzanne... [et al.]]. 1903. EN.
5. Book: Gringoire, Théophile Auteur du texte. Le répertoire de la cuisine (3e édition) / Th. Gringoire et L. Saulnier. Saulnier. Louis Auteur du texte. 1923. EN.
6. [Auguste Escoffier]