''Poularde Albufera'', (Albufera Pullet) is a chicken dish attributed to French chef
Adolphe Dugléré
Adolphe Dugléré (3 June 1805 in Bordeaux – 4 April 1884 in Paris) was a French chef and a pupil of Marie-Antoine Carême.
Les Frères Provençaux
Dugléré was a ''chef de cuisine'' to the Rothschild family until 1848, and was manag ...
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
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 (1907), '' Le Guide culinaire'']
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 wide ...
References
French chicken dishes
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