supreme (Zitat ...)
In cookery, the term supreme (or suprême) is used to describe a breast of chicken with the wing bone attached, generally referred to as Chicken Supreme (in French: suprême de volaille). The same cut is used for duck (suprême de canard), and other birds.
The pieces of chicken can be cooked in chicken stock and added into a white sauce, which is made from corn-flour. The rice is cooked in slightly salted water, either in a pan on the oven hotplate or in a plastic bowl within a microwave until soft to the touch. Once both are cooked, the chicken is placed into the middle of a dinner plate and the rice is added around the outside of the chicken to form a circle. This method can be adapted for any rice based dish.
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. 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 made of chicken stock and cream, a sauce suprême. This sauce is often served with chicken dishes.
A dish dressed with a sauce suprême is another manner of the term "supreme" is used (e.g. a suprême of barracuda)