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 with a garnish of vol-au-vents filled with quenelles, cocks' kidneys, mushrooms and truffles in Albufera sauce.[1]

See also

References

  1. ↑ Auguste Escoffier (1907), Le Guide culinaire
This article is issued from Wikipedia - version of the 11/15/2014. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.