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]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Louis-Gabriel_Suchet%2C_mar%C3%A9chal_duc_d%27Albufera.jpg/84px-Louis-Gabriel_Suchet%2C_mar%C3%A9chal_duc_d%27Albufera.jpg)
See also
editReferences
edit- ^ Auguste Escoffier (1907), Le Guide culinaire