| 释义 |
‖ suprême, n.2 (a.2)|syprɛm|
[F., f. L. suprēmus: see supreme a.1 and n.1]
1. A kind of sauce (see quot. 1906). Also ‖ sauce suprême, suprême sauce.
1813L. E. Ude French Cook viii. 191 (heading) Filets of fowls sautés au suprême. 1846A. Soyer Gastronomic Regenerator 342 Fillet three fowls.., sauté the same,..sauce over with a sauce suprême. 1906Mrs. Beeton's Bk. Househ. Managem. lxii. 1671 Suprême, a rich, delicately flavoured cream sauce, made from chicken stock, etc. 1936Lucas & Hume Au Petit Cordon Bleu 73 Pour over the following suprême sauce. 1948Good Housek. Cookery Bk. 303 Suprême Sauce. Make as for Velouté sauce, but add up to 1/4 pint of cream. 1961Harper's Bazaar Feb. 72/2 There are three kinds of roux... Pale—for making veloutés, suprême sauces and allemande sauce.
2. a. In full, suprême de volaille: a dish consisting of breast of chicken or other poultry usu. served with a white sauce. b. The part of the bird used in making suprême de volaille.
1850Thackeray Pendennis II. i. 6 The supreme de volaille was very good. 1864M. B. Chesnut Diary 31 Jan. in C. V. Woodward Mary Chesnut's Civil War (1981) xxii. 551 Gumbo, ducks and olives, suprême de volaille. 1907[see jardinière 2]. 1944A. L. Simon Conc. Encycl. Gastron. vi. Birds 111/2 The suprêmes are constituted by the meat on each side of the breast, from the point where the wing originates to the extremity of the stomach. 1975Times 22 Feb. 7/2 Chicken Neptune—a suprême stuffed with prawns and butter and served with a shellfish sauce ({pstlg}2.20). 1979J. Tovey Entertaining with Tovey 61 For cream soups I use a chicken..stock. Use..the bones of a bird from which you have cut the suprêmes. 1983Sunday Tel. 17 Apr. 18/5 While they ladle out the mulligatawny or dish out the suprême de volaille. |