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.
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
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
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