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ALBUFERA SAUCE

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ALBUFERA SAUCE

Prepare a suprême sauce using 500 ml thick chicken velout sauce, 4 dl fresh cream, 4 dl white chicken stock, and 50 g butter. While the sauce is cooking, sweat 150 g sliced pepper in 50 g butter. Allow cooling, them liquidize the pepper in a blender. Add 150 g butter and put through a sieve. Add to the suprême sauce 500 ml after reducing, 3-tablespoon veal stock and 2 teaspoon of the pepper butter. Rub through a fine sieve.




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