Poultry
Supreme
Partridge supreme is a tidy breast cut for fine service, sometimes with wing bone attached for classical plating. Small lean game bird, delicately gamey and milder than pheasant when young. Cook evenly, rest, and plate with a light jus. Restaurant favourite in British, French and Spanish game traditions.
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Characteristics
Preparations
CookedFreshGrilledPan FriedPoachedPreparedRoastedSliced
Traits
CleanEvenMildPortionPrep ReadyQuick CookSupreme
History
European manors roasted partridge as refined small game. Cooks treated supreme of partridge as a cut with its own timing and sides.
As partridge cookery specialised, supreme was portioned and sold ready for the pan. European manors roasted partridge as refined small game.
Portioned breasts and whole oven-ready birds reached supermarket game shelves; supreme of partridge took a named place in that kitchen trade.