A classic Sauce Albuféra is prepared by adding glace de viande to a sauce suprême and finishing the sauce with Sweet Red Pepper Butter. A more up-to-date version involves grilling and seeding fresh bell peppers and infusing them in the sauce before it is strained.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.