court-bouillon

American  

[koor-bool-yon, -yawn, kawr-, kohr-, koor-boo-yawn] / ˈkʊər bʊlˈyɒn, -ˈyɔn, ˈkɔr-, ˈkoʊr-, kur buˈyɔ̃ /

noun

French Cooking.

plural

courts-bouillons

1. a vegetable broth or fish stock with herbs, used for poaching fish.

2. a rich soup containing wine.

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court-bouillon British  

/ kurbujɔ̃, ˈkʊətˈbuːjɒn /

noun

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

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Etymology

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

Example Sentences

“We started off as a hot-dog cart,” says Randy Garutti, 40-year-old CEO of Shake Shack Inc. “The food was cooked in a court-bouillon in the Eleven Madison kitchen.”

From The Wall Street Journal • Dec. 8, 2015

Bretonne, 135. caper-sauce, 130, 135, 136. court-bouillon, 135. cream-sauce, 136. egg-sauce, 136. fines-herbes sauce, 136. genèvoise-sauce, 135. genoise-sauce, 135. gratin-sauce, 132, 135.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

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

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

Boil the steaks slowly in salted and acidulated water to cover or in court-bouillon seasoned with wine.

From How to Cook Fish by Reed, Myrtle

When Irving is in New Orleans there are special houses where he drops in on Fridays, just for court-bouillon.

From Moriah's Mourning and Other Half-Hour Sketches by Stuart, Ruth McEnery