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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

/ kurbujɔ̃; ˈkʊətˈbuːjɒn /

noun

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


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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
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Word History and Origins

Origin of court-bouillon1

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

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

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

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

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

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