Meunière sauce minute" after the fish has been removed by adding fresh butter, parsley, and lemon. Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some chefs have been known to include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. Another common variation is to use pecans rather than almonds in an "amandine". "Trout meunière" and its variation "Trout amandine" (speckled seatrout crusted in almonds, traditionally served with a meunière sauce) are bedrock dishes of New Orleans Creole cuisine. The abundance of seafood from the nearby
Supreme (cookery) stock and cream, a "sauce suprême". This sauce is often served with chicken dishes. A dish dressed with a sauce suprême is another manner of the term "supreme" is used (e.g. a suprême of barracuda). Supreme can also be used as a term in cookery in the following ways: Supreme (cookery) The term supreme (also spelled suprême) used in cooking and culinary arts refers to the best part of the food. For poultry, game and fish dishes, supreme denotes a fillet. In professional cookery, the term "chicken supreme" () is used to describe a boneless, skinless breast of chicken. If