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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].
- a vegetable broth or fish stock with herbs, used for poaching fish.
- a rich soup containing wine.
court-bouillon
/ kurbujɔ̃; ˈkʊətˈbuːjɒn /
noun
- 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.
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
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