À l’Albufera is a term that can mean two completely different types of garnishes.
Larousse Gastronomique defines it as a garnish of small pieces of truffle and ground chicken, with the pieces shaped into the size and shape of peas.
Another more elaborate definition is the pancreas and the thyroid gland of a calf (“ris de veau”), and chicken breast (braised or poached), both in a white sauce with sweet peppers in it.
This more extravagant version was invented by Alphonse Dugléré (1805 – 1884), chef of the “Café Anglais” in Paris. Dugléré had been trained by Marie-Antoine Carême while Carême worked for Baron James de Rothschild (1792 – 1868.)
Albufera is a freshwater lake near Valencia, where paella rice is grown. The garnish’s name, however, has nothing to do with the rice: Dugléré named it in honour of Marshal Louis Gabriel Suchet (1770 – 1826), who was named Duke of Albufera after his victory over the British at Lake Albufera on 9 January 1812.