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Albufera Sauce : ウィキペディア英語版 | Albufera Sauce Albufera sauce (fr. ''Sauce Albuféra'') is a small compound sauce. It has as its base the mother sauce (or leading sauce) velouté. Escoffier gives a recipe in ''Le Guide culinaire'' which consists of a base of Suprême Sauce to which is added meat glaze in order to lend the latter an ivory-white tint which characterizes it. It is served chiefly with poultry and sweetbreads.〔Auguste Escoffier (1907), ''Le Guide culinaire''〕 ==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Albufera Sauce」の詳細全文を読む
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