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.

By extension the term has come to mean something from which all skin, bones, and other parts which are not eaten have been removed.[citation needed] The term can, for example, be applied to a skinless fish fillet.[citation needed]

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.