su·prême  (sŏŏ-prēm', -prěm') 
n. A rich velouté made with chicken stock, cream, and egg yolks. Also called sauce suprême. A dish made or served with this sauce, especially the breast and wing of chicken or other fowl. Also called suprême de volaille. A sherbet glass with a large bowl. A dessert served in such a glass. A container, such as a glass bowl, used for serving cold food in an inner container that nestles on crushed or cracked ice. Food served in such a vessel.
A container, such as a glass bowl, used for serving cold food in an inner container that nestles on crushed or cracked ice. Food served in such a vessel.
[French, supreme, suprême, from Latin suprēmus, supreme; see supreme.] |
