Albufera Sauce
Encyclopedia
Albufera sauce 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.
Suprême sauce
Suprême sauce is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients.-Recipes:...
to which is added meat glaze
Meat glaze
Meat glaze, French: Glace de viande, is a dark brown, gelatinous, flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Its high viscosity and salt content gives it an unusually long shelf-life....
in order to lend the latter an ivory-white tint which characterizes it. It is served chiefly with poultry and sweetbreads.