court-bouillon
[ koor-bool-yon, -yawn, kawr-, kohr-; French koor-boo-yawn ]
/ ˈkʊər bʊlˈyɒn, -ˈyɔn, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃ /
noun, plural courts-bouil·lons [koor-bool-yonz, -yawns, kawr-, kohr-; French koor-boo-yawn]. /ˈkʊər bʊlˈyɒnz, -ˈyɔns, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃/. French Cooking.
a vegetable broth or fish stock with herbs, used for poaching fish.
a rich soup containing wine.
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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
courses, courseware, coursework, coursing, court, court-bouillon, court card, court Christian, court circular, court cupboard, court dance
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2021
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
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