à la d'Albuféra

/ah lah dahl-byu-FEH-rah/

"In the style of d'Albuféra." A very elaborate chicken or duck dish with a stuffing of rice, truffles, foie gras, cockscombs, calf's sweetbreads, pickled ox tongue and mushrooms, with tartlets filled with minute chicken dumplings, coated with sauce d'Albuféra. It is named for one of Napoleon’s generals, Marshal Suchet, created Duc d’Albuféra (in Spain) in 1812.