The recipe for albufera sauce.

134260 Views 20/09/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Recipes of gourmets

 The history of French cuisine is linked to the history of sauces because no other cuisine in the world relies so much on these preparations. 

 Contrary to popular belief, sauces were not invented to “hide the misery” of bad products. 

 He  There are in fact dozens of sauces in our heritage, all classified for better navigation. The first classification was made by Antonin Carême, in the 19th century. 

 It defines 4 main families of sauces: German (white poultry stock, bound), béchamel (roux), velouté, Spanish. 

 Auguste Escoffier adds the tomato and replaces the German with the Dutch. 

 Albufera sauce is derived from German sauce (roux / chicken stock / cream and butter). It is a hot, emulsified and stable sauce. 

 Albufera, initially, is a spicy sauce that also contains pepper. It was Antonin Carême himself who invented it, on behalf of Marshal Suchet, Duke of Albufera. 

 In the middle of the 19th century, chef Adolphe Dugléré imagined the famous Albufera chicken: a rich recipe based on truffles and foie gras that would be a hit at the Café Anglais, a temple of gastronomy of the time. 

 Albufera sauce is now traditionally served as an accompaniment to poached or roasted poultry. 

  Modern Albufera Sauce Recipe
 Ingredients :
 - 15 cl of cognac
 - 15 cl of Madeira
 - 100 gr of foie gras
 - 20 g of cream
 - 25 cl of strong chicken stock
 - 50 gr of butter (spicy or not)
 - Salt pepper 

Heat the cognac and Madeira.
Reduce.
Add the broth and bring to a boil.
Add the butter, pepper and foie gras in small cubes and mix everything.
Switch to Chinese.