court-bouillon

[ koor-bool-yon, -yawn, kawr-, kohr-; French koor-boo-yawn ]

noun

, French Cooking.

, plural courts-bouil·lons [koor, -b, oo, l-, yonz, -, yawns, kawr, -, kohr, -, koo, r, -boo-, yawn].

1. a vegetable broth or fish stock with herbs, used for poaching fish.
2. a rich soup containing wine.

court-bouillon

/ ˈkʊətˈbuːjɒn; kurbujɔ̃ /

noun

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

Word History and Origins

Origin of court-bouillon¹

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

Word History and Origins

Origin of court-bouillon¹

from French, from court short, from Latin curtus + bouillon broth, from bouillir to boil ¹

Example Sentences

She had forced herself to eat most of her soup, and now she was picking the flaky bits of a court bouillon with her fork.

From Project Gutenberg

It is also served au court-bouillon and aux fines herbes like bass.

From Project Gutenberg

Tie in a piece of cheese-cloth and then plunge into a kettle of boiling court bouillon.

From Project Gutenberg

Boil two pounds of fish in court bouillon until tender enough to flake.

From Project Gutenberg

Court bouillon is used for boiling fresh-water fish or others which are without much flavor.

From Project Gutenberg