Poularde Albufera
Encyclopedia
Poularde Albufera, 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 with a garnish of vol-au-vent
s filled with quenelle
s, cocks' kidneys, mushrooms and truffles in Albufera sauce
.
Adolphe Dugléré
Adolphe Dugléré was a French chef and a pupil of Carême.- Les Frères Provençaux :Dugléré was a chef de cuisine to the Rothschild family until 1848, and was manager at the restaurant Les Frères Provençaux at the Palais-Royal from 1848 to 1866 which was owned by three men from Provence named...
which was named in honour of the Duke of Albufera
Louis Gabriel Suchet
Louis Gabriel Suchet, 1st Duc d'Albufera was a Marshal of France and one of Napoleon's most brilliant generals.-Early career:...
. It consists of poached chicken with a garnish of vol-au-vent
Vol-au-vent
A vol-au-vent is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening should be replaced as a lid after the case is filled...
s filled with quenelle
Quenelle
A quenelle is mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding. It can also be served vegetarian, or "nature". It is usually poached. Formerly, quenelles were often used as a garnish in haute cuisine; today, they are usually served on their own...
s, cocks' kidneys, mushrooms and truffles in Albufera sauce
Albufera Sauce
Albufera sauce is a small compound sauce. It has as its base the mother 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...
.