Supreme
The supreme of a fowl or chicken is what is supposed to be the best part of it-the fillets. But we also hear of a Supreme sauce. Is there such a thing-as distinct from a Fricassee sauce or an Allemande? The fact is, that cooks are not agreed as to how they shall name the chief white sauces. They are three. The chief of all is Velvet-down. Then there is Béchamel, which is half velvetdown, half cream. The third is named by some (Dubois and Bernard) Supreme; by others, and the greater number, Allemande. If any of these sauces may be called Supreme, it should, by rights, be Velvet-down, which stands at the head of the list.
Sweat