Cannabaceae

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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

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In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skin-on 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

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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

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Suprême sauce (sauce suprême) is a rich white sauce[9] made of chicken stock 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).

Other cooking uses

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

See also

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References

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  1. ^ a b c Chambers 21st Century Dictionary. Allied Publishers. 1996. p. 1421. ISBN 9788184243291.
  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. ^ Wignall, Judita (May 2011). Going Raw. Quarry Books. p. 72. ISBN 9781592536856.
  8. ^ American Cookery. 1922. p. 249.
  9. ^ Meyer, Adolphe (1903). The Post-graduate Cookery Book. Caterer Publishing Company. p. 59.
  10. ^ Owen, Catherine (December 2007). Choice Cookery. Applewood Books. pp. 23–24. ISBN 9781429011471. Retrieved 11 October 2014.
source: https://en.wikipedia.org/wiki/Supreme_(cooking)

One thought on “Cannabaceae”

  1. Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
    View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction

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