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.
QUIZZES
Fend Off Sciolism With This Word Of The Day Quiz
Are you the Cinderella of this week’s quiz? Test your memory on the words and definitions from March 23–29.
Question 1 of 7
schlep
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
Words nearby court-bouillon
court roll, court shoe, court tennis, court tomb, court tv, court-bouillon, court-leet, court-martial, courtelle, courteous, courtesan
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2020
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