court-bouillon


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court-bouillon

(ˈkʊətˈbuːjɒn; French kurbujɔ̃)
n
(Cookery) a stock made from root vegetables, water, and wine or vinegar, used primarily for poaching fish
[from French, from court short, from Latin curtus + bouillon broth, from bouillir to boil1]

court′-bouillon′

(ˈkʊər, ˈkɔr, ˈkoʊr)

n., pl. courts-bouillons (ˈkʊər, ˈkɔr, ˈkoʊr)
an aromatic broth made usu. with water, herbs and spices, onions, carrots, and white wine, used esp. for poaching fish.
[1715–25; < French: literally, short broth]
Translations

court-bouillon

[ˌkɔːtˈbuːjɒn] ncourt-bouillon m
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References in periodicals archive ?
Seule prE[umlaut]caution, il faut E[umlaut]viter les fritures et prE[umlaut]fE[umlaut]rer les cuissons vapeur, court-bouillon ou au four.
For the lobster: Simmer the lobster in court-bouillon to desired doneness.
ingredients For the black truffle vinaigrette: 2 tablespoons minced black truffle 1 shallot, peeled and minced 3 tablespoons sherry wine viengar 1/2 cup extra virgin olive oil 1/2 bunch chopped parsley 1/4 teaspoon dried crushed red chili pepper Salt and pepper to taste For the monkfish liver: 1 monkfish liver, de-veined 15 shiso leaves, blanched Salt and pepper to taste For the fresh lily bulb puree: 1 pound fresh lily bulbs * 6 cups dashi broth Salt and pepper to taste For the lobster: 3 cups court-bouillon 2 lobster tails, shelled and cut into thirds Salt and pepper to taste For the garnish: Nasturtium leaves ** Black truffle slices Fresh lily bulb petals * * Available in some Asian markets.