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court-bouillon

[ koo r-boo l-yon, -yawn, kawr-, kohr-; French koor-boo-yawn ]
/ ˈkʊər bʊlˈyɒn, -ˈyɔn, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃ /

noun, plural courts-bouil·lons [koo r-boo l-yonz, -yawns, kawr-, kohr-; French koor-boo-yawn] /ˈkʊər bʊlˈyɒnz, -ˈyɔns, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃/. French Cookery.

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

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Nearby words

  1. court shoe,
  2. court tennis,
  3. court tomb,
  4. court tv,
  5. court, margaret smith,
  6. court-leet,
  7. court-martial,
  8. courtelle,
  9. courteous,
  10. courteously

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
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

British Dictionary definitions for court-bouillon

court-bouillon

/ (ˈkʊətˈbuːjɒn, French kurbujɔ̃) /

noun

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

Word Origin for court-bouillon

from French, from court short, from Latin curtus + bouillon broth, from bouillir to boil 1
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012