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-bouillons
[koo r-boo l-yonz, -yawns, kawr-, kohr-; French koor-boo-yawn] /ˈkʊər bʊlˈyɒnz, -ˈyɔns, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃/ (Show IPA). French Cookery.
1.
a vegetable broth or fish stock with herbs, used for poaching fish.
2.
a rich soup containing wine.
/ˈkʊətˈbuːjɒn; French kurbujɔ̃/
noun
1.
a stock made from root vegetables, water, and wine or vinegar, used primarily for poaching fish
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