[koo-leeb-yahk] /ku libˈyɑk/
noun, French-Russian Cookery.
a fish pie usually made with salmon or sturgeon combined with buckwheat, hard-boiled eggs, mushrooms, scallions, wine, herbs, and spices, and served in a brioche or puff pastry.
/ˌkuːlɪˈbjɑːkə/ noun 1. a variant spelling of koulibiaca
[koo-lee] /kuˈli/ noun 1. a sauce made with puréed vegetables or fruit and used as a base or garnish. /ˈkuːliː/ noun 1. a thin purée of vegetables, fruit, etc, usually served as a sauce surrounding a dish
[koo-lees] /kuˈlis/ noun 1. a timber or the like having a groove for guiding a sliding panel. 2. Theater. /kuːˈliːs/ noun 1. Also called cullis. a timber member grooved to take a sliding panel, such as a sluicegate, portcullis, or stage flat 2. 3. part of the Paris Bourse where unofficial securities are traded Compare […]
[kool-wahr; French koo-lwar] /kulˈwɑr; French kuˈlwar/ noun, plural couloirs [kool-wahrz; French koo-lwar] /kulˈwɑrz; French kuˈlwar/ (Show IPA) 1. a steep gorge or gully on the side of a mountain, especially in the Alps. /ˈkuːlwɑː; French kulwar/ noun 1. a deep gully on a mountain side, esp in the French Alps