Sauce Albuféra (Sauce Suprême with Meat Glaze and Pimento Butter)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre Sauce Suprême
- 2 decilitres blond meat glaze
- 50 grammes Beurre de piment
Instructions
- Prepare a Sauce Suprême.
- For each litre, add 2 decilitres of dissolved blond meat glaze and 50 grammes of Beurre de piment made up in the ordinary proportions of the Beurres Composés.