The termsupreme (also spelledsuprême)[1] used incooking andculinary arts refers to the best part of the food. Forpoultry,game and fish dishes, supreme denotes afillet.[2][3][4]
In professional cookery, the term "chicken supreme" (French:suprême de volaille) is used to describe a boneless, skin-on breast ofchicken.[2][3] If thehumerus bone of the wing remains attached, the cut is called "chickencutlet" (côtelette de volaille).[2] The same cut is used forduck (suprême de canard) and other birds.
Chicken supremes can be prepared in many ways.[2] For example, supremesà la Maréchale are treatedà l'anglaise ("English-style"), i.e. coated with eggs and breadcrumbs, andsautéed.[5] A supreme can be minced, resulting in such dishes assuprême de volaille Pojarski.[5] There are also various versions with stuffing. A popular variety issuprême de volaille à la Kiev, commonly known aschicken Kiev, for which chicken supremes are stuffed with butter.[6]
To supreme acitrus 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.
Suprême sauce (sauce suprême) is a richwhite sauce[9] made of chickenstock and cream.[1][10] This sauce is often served with chicken dishes.[1]
The term "supreme" is also used for a dish dressed with a suprême sauce (e.g. a suprême of barracuda).
Supreme can also be used as a term in cookery in the following ways:
| Poultry |   | ||||
|---|---|---|---|---|---|
| Livestock | |||||
| Game | |||||
| Fish | |||||
| Shellfish and otherseafood | |||||
| Insects | |||||
| Cuts and preparation | |||||
| List articles |
| ||||
| Ethics and psychology | |||||
| Alternatives | |||||
| Meat science | |||||
| Meat industry | |||||
| Related subjects | |||||
