Supreme (cookery)

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
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. For poultry, game and fish dishes, supreme denotes a fillet.[2][3][4]

Chicken[edit]

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'anglaise ("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[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.[7][8] 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[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[edit]

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

A curious comment is made by Nicolas Freeling in discussing Rudyard Kipling's description of the meal in Sea Constables, which features a suprême of chicken, where he (Freeling) says, “By definition, though, it was more than a mouthful. A suprême is a whole boned wing, and not from a poussin or baby chick.” [11]

See also[edit]

References[edit]

  1. ^ a b c Chambers 21st Century Dictionary. Allied Publishers. p. 1421.
  2. ^ a b c d Auguste Escoffier (1907). A Guide to Modern Cookery. London: W. Heinemann. p. 507.
  3. ^ a b 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. ^ a b 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.
  11. ^ Freeling, Nicolas (1991). Cook Book (1st US, compendium with Kitchen Book ed.). Boston: David R Godine. p. 145. ISBN 0879238623.