Albufera Sauce
From Wikipedia, the free encyclopedia
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]
[edit] References
- ^ Auguste Escoffier (1907), Le Guide culinaire
 |
This food ingredient-related article is a stub. You can help Wikipedia by expanding it. |
