su·prême (s -pr m , -pr m)n. 1. A rich velouté made with chicken stock, cream, and egg yolks. Also called sauce suprême. 2. A dish made or served with this sauce, especially the breast and wing of chicken or other fowl. Also called suprême de volaille. 3. a. A sherbet glass with a large bowl. b. A dessert served in such a glass. 4. a. A container, such as a glass bowl, used for serving cold food in an inner container that nestles on crushed or cracked ice. b. Food served in such a vessel. [French, supreme, suprême, from Latin supr mus, supreme; see supreme.] |
suprême [sʊˈpriːm -ˈprɛm sjʊ-]
n
1. (Cookery) Also called suprême sauce a rich velouté sauce made with a base of veal or chicken stock, with cream or egg yolks added
2. (Cookery) the best or most delicate part of meat, esp the breast and wing of chicken, cooked in suprême sauce
[French: supreme]
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