Supreme (cooking)

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 supreme with sauce suprême, along with a side dish

Chicken

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

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

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

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

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

See also

• Food portal

• List of cooking techniques