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.[1]
See also
[edit]References
[edit]- ^ Auguste Escoffier (1907), Le Guide culinaire
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