83 Sauce Albuféra

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


To 1 litre ( pt or U.S. cups) of Sauce Suprême, add 2 dl (7 fl oz or U.S. cup) of melted light meat glaze and 50 g (2 oz) of Pimento Butter.

This sauce is used to accompany poached and braised poultry.