Poularde Albufera

Poularde Albufera (Albufera Pullet) is a chicken dish attributed to French chef Adolphe Dugléré which was named in honour of the Duke of Albufera.

It consists of poached chicken (poularde) with a garnish of vol-au-vents filled with quenelles, cocks' kidneys, mushrooms and truffles in Albufera sauce.

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