court-bouillon

American  

[koor-bool-yon, -yawn, kawr-, kohr-, koor-boo-yawn] / ˈkʊər bʊlˈjɒn, -ˈjɔn, ˈkɔr-, ˈkoʊr-, kur buˈjɔ̃ /

noun

French Cooking.

courts-bouillons plural

1. a vegetable broth or fish stock with herbs, used for poaching fish.

2. a rich soup containing wine.

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court-bouillon British  

/ kurbujɔ̃, ˈkʊətˈbuːjɒn /

noun

1. a stock made from root vegetables, water, and wine or vinegar, used primarily for poaching fish

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Other Word Forms

Noun Inflected Forms

• courts-bouillons
  plural

Etymology

Origin of court-bouillon

1715–25; < French: a preparation of salted water, white wine, herbs, and various other ingredients, in which fish, shellfish, or vegetables are cooked; literally, short broth

Example Sentences

See Examples For:

court-bouillon

“We started off as a hot-dog cart,” says Randy Garutti, 40-year-old CEO of Shake Shack Inc. “The food was cooked in a court-bouillon in the Eleven Madison kitchen.”

From The Wall Street Journal ● Dec. 8, 2015

I, II, 322; boned, 323 in court-bouillon, 324 Panned, 335 Pickled, Nos.

From How to Cook Fish by Reed, Myrtle

Boil a salmon in court-bouillon with wine, drain, cool, skin, and serve with Tartar Sauce.

From How to Cook Fish by Reed, Myrtle

Boil the fish in salted and acidulated water or in court-bouillon.

From How to Cook Fish by Reed, Myrtle

Boil the steaks slowly in salted and acidulated water to cover or in court-bouillon seasoned with wine.

From How to Cook Fish by Reed, Myrtle