Poultry
Supreme
Quail supreme is a tidy breast cut for fine service, sometimes with wing bone attached for classical plating. It is delicate mild-game in a tiny bird—usually one or two per person. Cook evenly, rest, and plate with a light jus. Restaurant favourite in Mediterranean, Middle Eastern and restaurant fine dining.
Track this ingredient
Characteristics
Preparations
Traits
History
Near Eastern and Mediterranean tables ate wild quail as migratory feast food. Cooks treated supreme of quail as a cut with its own timing and sides.
As quail cookery specialised, supreme was portioned and sold ready for the pan. Near Eastern and Mediterranean tables ate wild quail as migratory feast food.
Retail packs of oven-ready quail brought the bird into home dinner parties; supreme of quail took a named place in that kitchen trade.