''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
Poularde is culinary term for a chicken that is at least 120 days old at the time of slaughter and fattened with a rich diet that delays egg production. In the past it was common to spay the chickens early in life to ensure desirable meat qual ...
) with a garnish of
vol-au-vent
A ''vol-au-vent'' (pronounced , French for "windblown", to describe its lightness) is a small hollow case of puff pastry. It was formerly also called a patty case. .
A ''vol-au-vent'' is typically made by cutting two circles in rolled out ...
s filled with
quenelle __NOTOC__
A quenelle () is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often us ...
s, cocks' kidneys, mushrooms and truffles in
Albufera sauce.
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoi ...
(1907), ''Le Guide culinaire
''Le Guide Culinaire'' () is Escoffier's 1903 French restaurant cuisine cookbook, his first. It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time ...
''
See also
*
List of chicken dishes
This is a list of chicken dishes. Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption. It is prepared as food in a wi ...
References
French chicken dishes
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