Albufera sauce

[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.

This article about French cuisine is a stub.