Supreme (cookery)

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The term supreme (also spelled suprême)[1] used in cooking and culinary arts has different meanings depending upon the food type.

Chicken[edit]

In cookery, the term supreme (or suprême) is used to describe a breast of chicken with the wing bone attached, generally referred to as Chicken Supreme[1] (in French: suprême de volaille). The same cut is used for duck (suprême de canard), and other birds.

Fruit[edit]

Canned mandarin oranges that have been supremed in their processing

To supreme a citrus fruit is to remove the skin, pith, membranes, and seeds, and to separate its segments.[2][3] Used as a noun, a supreme can be a wedge of citrus fruit prepared in this way.

Sauce[edit]

Suprême sauce (sauce suprême) is a rich white sauce[4] made of chicken stock and cream, a sauce suprême.[1][5] This sauce is often served with chicken dishes.[1]

A dish dressed with a sauce suprême is another manner the term "supreme" is used (e.g. a suprême of barracuda)

Other cooking uses[edit]

Supreme can also be used as a term in cookery in the following ways:

See also[edit]

References[edit]

  1. ^ a b c d Chabers 21st Century Dictionary. Allied Publishers. p. 1421. 
  2. ^ Going Raw. p. 72. 
  3. ^ American Cookery. p. 249. 
  4. ^ Meyer, Adolphe (1903). The Post-graduate Cookery Book. Caterer Publishing Company. p. 59. 
  5. ^ Choice Cookery. pp. 23–24. Retrieved 11 October 2014.