Supreme

Tembung supreme (uga dieja suprême ) ^[1] digunakake ing seni masak lan kuliner nuduhake bagean panganan sing paling apik. Kanggo panganan unggas, game lan iwak, sing paling dhuwur nuduhake sawijining fillet . ^[2] ^[3] ^[4]

Ing kompor profesional, istilah "suplemen ayam" (basa Prancis: suprême de volaille ) digunakake kanggo nggambarake pitik sing ora duwe balung tanpa kulit. ^[5] ^[6] Yen balung humerus swiwi tetep dipasang, potongan kasebut diarani " cutlet pitik" ( côtelette de volaille ). Motong sing padha digunakake kanggo bebek ( suprême de canard ), lan manuk liyane.

Referensi

↑ Chambers 21st Century Dictionary. Allied Publishers. 1996. kc. 1421. ISBN 9788184243291.
↑ Auguste Escoffier (1907). A Guide to Modern Cookery. London: W. Heinemann. kc. 507.
↑ H. L. Cracknell; R. J. Kaufmann (1999), Practical Professional Cookery, Cengage Learning EMEA, kc. 409, ISBN 978-1-86152-873-5
↑ Edward Renold; David Foskett; John Fuller (2012), Chef's Compendium of Professional Recipes, Routledge, kc. 135, ISBN 978-1-13607-861-3
↑ Auguste Escoffier (1907). A Guide to Modern Cookery. London: W. Heinemann. kc. 507.
↑ H. L. Cracknell; R. J. Kaufmann (1999), Practical Professional Cookery, Cengage Learning EMEA, kc. 409, ISBN 978-1-86152-873-5

[Chabers-1] Chambers 21st Century Dictionary. Allied Publishers. 1996. kc. 1421. ISBN 9788184243291.

[Escoffier1-2] Auguste Escoffier (1907). A Guide to Modern Cookery. London: W. Heinemann. kc. 507.

[CK-3] H. L. Cracknell; R. J. Kaufmann (1999), Practical Professional Cookery, Cengage Learning EMEA, kc. 409, ISBN 978-1-86152-873-5

[4] Edward Renold; David Foskett; John Fuller (2012), Chef's Compendium of Professional Recipes, Routledge, kc. 135, ISBN 978-1-13607-861-3

[Escoffier12-5] Auguste Escoffier (1907). A Guide to Modern Cookery. London: W. Heinemann. kc. 507.

[CK2-6] H. L. Cracknell; R. J. Kaufmann (1999), Practical Professional Cookery, Cengage Learning EMEA, kc. 409, ISBN 978-1-86152-873-5

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