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suprême de volaille

 - 4 dictionary results

su⋅prême

  [suh-preem, -preym, soo-; Fr. sy-prem]
–noun
1. Also called sauce suprême. a velouté made with a rich chicken stock.
2. Also called suprême de volaille. a dish prepared or served with this sauce, esp. boned chicken breast.
3. Also, supreme.
a. a bowl or the like designed for the serving of cold foods in an inner container that is nestled in cracked ice.
b. a dessert or appetizer served in such a container.
Origin:
< F < L suprēmus supreme 1
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
Cite This Source Link To suprême de volaille
su·prême   (sŏŏ-prēm', -prěm')   
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.

    1. A sherbet glass with a large bowl.

    2. A dessert served in such a glass.

    3. A container, such as a glass bowl, used for serving cold food in an inner container that nestles on crushed or cracked ice.

    4. Food served in such a vessel.

    1. A container, such as a glass bowl, used for serving cold food in an inner container that nestles on crushed or cracked ice.

    2. Food served in such a vessel.


[French, supreme, suprême, from Latin suprēmus, supreme; see supreme.]
suprême de vo·laille   (vô-lī')   
n.  See suprême.

[French : suprême, suprême + de, of + volaille, fowl.]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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