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White Sausage with Alboufera Sauce
A delicious white sausage (white pudding) served with Alboufera sauce, a classic of French cuisine made with cognac, Madeira, vegetable broth, duck foie gras and crème fraîche. Ideal for holiday celebrations.
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Critical Success Points
- • Lightly prick the skin of the white sausage before cooking to prevent it from bursting.
- • Baste the sausage regularly with butter during cooking.
- • Reduce the cognac and Madeira before adding the broth to concentrate flavors.
- • Gently melt the foie gras to achieve a silky sauce.
Safety Warnings
- • Beware of alcohol vapors when reducing the cognac; keep the flame under control.
- • Handle hot foie gras carefully to avoid burns.
- • Do not let the sauce boil vigorously to prevent it from separating.
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