Supreme (cooking)

Chicken

In professional cookery, the term "chicken supreme" () is used to describe a boneless, skin-on breast of chicken. If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (). The same cut is used for duck () and other birds.

Chicken supremes can be prepared in many ways. For example, supremes à la Maréchale are treated à l'anglaise ("English-style"), i.e. coated with eggs and breadcrumbs, and sautéed.{{cite book | author-link = Auguste Escoffier | author-last1 = Leto | author-first1 = Mario Jack | author-last2 = Bode | author-first2 = Willi Karl Heinrich

Fruit

To supreme a citrus fruit is to remove the skin, pith, membranes, and seeds, and to separate its segments. 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 made of chicken stock and cream. This sauce is often served with chicken dishes.

The term "supreme" is also used for a dish dressed with a suprême sauce (e.g. a suprême of barracuda).

Other cooking uses

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

• A tall sorbet glass
• A dessert served in a supreme

References

References

1. (1996). "Chambers 21st Century Dictionary". Allied Publishers.
2. (May 2011). "Going Raw". Quarry Books.
3. (1922). "American Cookery".
4. Meyer, Adolphe. (1903). "The Post-graduate Cookery Book". Caterer Publishing Company.
5. (December 2007). "Choice Cookery". Applewood Books.