court bouillon
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See also: court-bouillon
English[edit]
Etymology[edit]
French, literally "short broth".
Noun[edit]
court bouillon (plural court bouillons or courts bouillons)
- A seasoned, aromatic liquid, such as a mixture of water with wine or vinegar and spices and vegetables, used for poaching fish, meat, seafood, or vegetables.
Translations[edit]
seasoned liquid
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