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