Poultry
Supreme
Pigeon supreme is a tidy breast cut for fine service, sometimes with wing bone attached for classical plating. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Cook evenly, rest, and plate with a light jus. Restaurant favourite in French, Middle Eastern, British pie and North African tagine cookery.
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History
Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures. Cooks treated supreme of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, supreme was portioned and sold ready for the pan. Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures.
Chefs seared pigeon breasts pink with confit legs as a modern classic; supreme of pigeon took a named place in that kitchen trade.