1. A rich velouté made with chicken stock, cream, and egg yolks. Also called sauce suprême.

2. A dish made or served with this sauce, especially the breast and wing of chicken or other fowl. Also called suprême de volaille.

3. a. A sherbet glass with a large bowl. b. A dessert served in such a glass.

4. a. A container, such as a glass bowl, used for serving cold food in an inner container that nestles on crushed or cracked ice. b. Food served in such a vessel.