Supreme (cookery)

Chicken supreme with sauce suprême, along with a side dish

The term supreme (also spelled suprême)[1] used in cooking and culinary arts refers to the best part of the food, and it has different meanings depending upon the food type. For poultry, game and fish dishes, supreme denotes a fillet.[2][3][4]

Chicken

In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skinless breast of chicken.[2][3] If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (côtelette de volaille).[2] The same cut is used for duck (suprême de canard), and other birds.

Chicken supremes can be prepared in many ways.[2] For example, supremes à la Maréchale are treated à l'anglais ("English-style"), i.e. coated with eggs and breadcrumbs, and sautéed.[5] A supreme can be minced resulting in such dishes as suprême de volaille Pojarski.[5] There are also various versions with stuffing. A popular variety is suprême de volaille à la Kiev, commonly known as chicken Kiev, for which chicken supremes are stuffed with butter.[6]

Fruit

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.[7][8] Used as a noun, a supreme can be a wedge of citrus fruit prepared in this way.

Sauce

Suprême sauce (sauce suprême) is a rich white sauce[9] made of chicken stock and cream, a sauce suprême.[1][10] This sauce is often served with chicken dishes.[1]

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

Other cooking uses

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

See also

References

  1. 1 2 3 Chambers 21st Century Dictionary. Allied Publishers. p. 1421.
  2. 1 2 3 4 Auguste Escoffier (1907). A Guide to Modern Cookery. London: W. Heinemann. p. 507.
  3. 1 2 H. L. Cracknell; R. J. Kaufmann (1999), Practical Professional Cookery, Cengage Learning EMEA, p. 409, ISBN 978-1-86152-873-5
  4. ↑ Edward Renold; David Foskett; John Fuller (2012), Chef's Compendium of Professional Recipes, Routledge, p. 135, ISBN 978-1-13607-861-3
  5. 1 2 Auguste Escoffier (1907). A Guide to Modern Cookery. London: W. Heinemann. p. 512.
  6. ↑
    • Leto, Mario Jack; Bode, Willi Karl Heinrich (2006). The Larder Chef. Routledge. p. 130. ISBN 978-0-75066-899-6.
  7. ↑ Going Raw. p. 72.
  8. ↑ American Cookery. p. 249.
  9. ↑ Meyer, Adolphe (1903). The Post-graduate Cookery Book. Caterer Publishing Company. p. 59.
  10. ↑ Choice Cookery. pp. 23–24. Retrieved 11 October 2014.
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